Photo by @stephs_fooddiary on Instagram

Made with The Organic Butchery’s Wild Venison Mince

Description

There’s something truly special about cooking with wild venison — lean, full of flavour, and naturally rich in iron and nutrients. These Wild Venison Meatballs are a delicious twist on a classic comfort dish, combining the deep, earthy flavour of venison with a rich tomato and red wine sauce. Perfect served over creamy mashed potatoes, fresh pappardelle pasta, or even polenta for a cosy, comforting autumn or winter meal.

This recipe celebrates sustainable, wild British game at its best — ethically sourced and full of the rich, honest taste that only wild venison can bring.

Ingredients

For the Meatballs:

• 500g Organic Wild Venison Mince (from The Organic Butchery)

• 1 small onion, very finely diced

• 2 garlic cloves, crushed

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• 1 tbsp fresh parsley, chopped

• 1 egg, lightly beaten

• 2 tbsp breadcrumbs (organic if possible)

• 1 tbsp Dijon mustard

• Salt and freshly ground black pepper

• Olive oil, for frying

For the Tomato & Red Wine Sauce:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 large carrot, finely diced

• 125ml red wine (optional, but adds great depth)

• 1 tin (400g) chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp smoked paprika

• 1 tsp sugar (optional, to balance acidity)

• 1 bay leaf

• A few sprigs of thyme or rosemary

• Salt & pepper, to taste

To Serve:

• Fresh pappardelle pasta, creamy mashed potato or polenta

• Fresh parsley, finely chopped

• Parmesan shavings (optional)

Method

1. Make the Meatballs
   In a large bowl, combine the venison mince, diced onion, garlic, thyme, parsley, egg, breadcrumbs, Dijon mustard, and seasoning. Mix well until all ingredients are evenly incorporated.
   Shape into meatballs — about the size of a golf ball — and place on a tray. Chill in the fridge for 15–20 minutes to help them hold their shape.

2. Brown the Meatballs
   Heat a drizzle of olive oil in a large pan over medium-high heat. Sear the meatballs in batches until browned on all sides (they don’t need to be cooked through yet). Remove and set aside.

3. Make the Sauce
   In the same pan, add a touch more oil if needed and sauté the onion, garlic, and carrot until softened (about 5 minutes).
   Stir in the tomato purée and smoked paprika, cook for 1 minute, then pour in the red wine to deglaze the pan, scraping up any caramelised bits from the bottom.

4. Simmer
   Add the chopped tomatoes, sugar, bay leaf, herbs, and seasoning. Stir well and bring to a gentle simmer. Return the browned meatballs to the pan, cover with a lid, and simmer on low for 30–35 minutes, until the sauce thickens and the meatballs are tender.

5. Serve
   Remove the bay leaf and herbs, season to taste, and serve your wild venison meatballs with your choice of side — creamy mash, buttery polenta, or ribbons of fresh pasta.
   Garnish with fresh parsley and a sprinkling of Parmesan, if you like.

Cook’s Tip

Venison mince is naturally lean, so a touch of fat from the olive oil or an added spoon of breadcrumbs helps keep your meatballs juicy. The flavour is rich, so balance it with a sauce that has sweetness and acidity — the red wine and tomatoes do this beautifully.

Perfect For:

• A rustic weekend supper

• Impressing guests with a seasonal twist on a classic

• Enjoying sustainable wild British game