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Hunters’ Meatballs in Cream Sauce

Hunters’ Meatballs in Cream Sauce

You can make this recipe with the game of your choice: deer, elk, bison… you can also add a little ground pork (half-half) for a juicer texture. We really like these meatballs with a nice fruit jelly, especially once with an acid fruit base (currants, cassis, crabapples, raisins).


  • 1 kg wild meat, ground
  • 1 large onion, minced fine
  • 4 tsp corn starch
  • 1 tsp sugar
  • 3 Tbsp white wine
  • 2 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 3 Tbsp Large Game spices, ground
  • Salt, to taste
  • Pepper, to taste
  • Flour for rolling the balls
  • 4 Tbsp clarified butter or vegetable oil
  • ½ cup cream
  • ½ cup white wine
  • 1 cup chicken or poultry stock
  • 2 Tbsp fruit jelly (or more for garnish)


  1. 1

    Put the meat, half the minced onion, corn starch, sugar, wine, olive oil, soy sauce, spices, and salt in a large bowl. Mix well.

  2. 2

    Roll into 3 cm meatballs. Coat lightly in flour.

  3. 3

    Heat a large pan over a medium flame and brown meatballs in the clarified butter.

  4. 4

    Leave a little fat in the pan and quickly cook the remaining onion.

  5. 5

    Deglaze the pan with wine when the onion begins to brown.

  6. 6

    Pour the stock into a pan and bring to a boil. Add the meatballs and simmer for about 10 minutes.

  7. 7

    Add the cream and fruit jelly. Mix well and serve hot.