Game meatballs in bean and red wine sauce, by José Souto
Preheat the oven to 180°C/160°C fan/375°F/gas mark 4.
Put the game mince, sausage meat, minced bacon, chestnuts and thyme into a bowl. Mix well and season. Divide the meat into 50g meatballs – you should get 30.
Fry the meatballs in 30g of butter and a little oil to give them a bit of colour but don’t cook them any further. Remove from the pan and put on a plate on the side. Put the remaining butter into an ovenproof casserole and fry the onion until soft and golden brown, then add the garlic and cook for another 3 minutes. Add the flour, stir well and cook for a further 5 minutes, stirring gently all the while. Now add the red wine and stock, stirring continuously until you have a smooth, light sauce. Add in the meatballs, cover with a lid and put in the oven for 10 minutes. Then, mix in the beans and put back in the oven. Cook uncovered for a further 8 minutes.
Remove from the oven and serve with mashed potatoes or fresh bread.
Recipe created by José Souto, image by Steve Lee.
The Eat Game Awards aim to celebrate the best of wild British produce by recognizing great culinary achievements and other contributions to the cooking and eating of game. They offer those less familiar with game the chance to get a better understanding of how to cook it and the confidence to include it in their regular culinary repertoires.
Learn more about the Eat Game Awards here.
SERVES 6 (5 per person)
Prep time: 35 minutes
Cooking time: 40 to 55 minutes
700g mixed game mince
350g sausage meat
350g minced bacon or gammon
100g chestnuts, roughly chopped
2 sprigs fresh thyme, leaves removed, stalks discarded (the yield will be approx. 2 tsp)
2 onions, finely sliced
2 garlic cloves, peeled and finely chopped
35g plain flour
100ml red wine
1.5 litre dark chicken stock or game stock
125g cooked cannellini beans
125g cooked kidney beans
Maldon salt flakes
Freshly ground black pepper