• 1lb mixed game

• breadcrumbs • milk

• bacon • garlic • ground allspice • parsley • Parmesan cheese • lemon • two eggs

• onion • tin of tomatoes

• basil • thyme • salt and pepper

• vegetable stock cube

• plain flour • olive oil


1. Mince or dice the game finely. Soak 2oz of breadcrumbs in milk, drain and squeeze out the excess liquid.

2. Mix the breadcrumbs with the game in a large bowl, add the finely diced bacon, chopped garlic, allspice and chopped parsley.

3. Grate the cheese and lemon rind (not the pith) into the mixture. Crack two eggs into the mixture and combine all the ingredients with your hands or a spoon. Once mixed, leave covered in the fridge for an hour.

4. Meanwhile, chop the onions and fry them in a pan. Add a tin of chopped tomatoes, the basil, thyme and season. Mix the vegetable stock cube with 1⁄2pint of boiling water and add the stock to the tomatoes. Let it bubble and stir well. Reduce the sauce to half its volume and keep warm.

4. From the fridge, take the game and roll a small amount in your hand, to make game balls of 11⁄4in across. Place each one on to a large sheet of greaseproof paper.

5. Once all the mixture is used, put a pile of flour on to a separate plate. Heat up 3tbsp of olive oil in a frying pan. Roll each ball in flour and fry in batches of 10 for six minutes, turning once.

6. Remove each part-cooked batch with a draining spoon and place on a lined baking tray. When all the balls are part cooked, place in an oven at 180°C for 10 minutes to cook through. Serve hot with the tomato sauce.


It may sound like a lot of work, but it isn’t just be methodical. Add more olive oil if it is used up when frying the meatballs.

The rest of this article appears in 1 May issue of Shooting Times.

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