Pheasant & Chorizo Meatballs with Green Herb Sauce

Tim Maddams recipe for Game Meat Wales, an amazing canape or starter.


Prep Time
30 mins

Cook Time
10 mins


Serving 8
  To make the chorizo mix
1kg x Pheasant mince
80g x Good smoked paprika
30g x Salt
5g x Fennel seeds, toasted and lightly bashed
150g x Lard or minced pork fat
10g x Chilli flakes
4 x Garlic cloves, finely grated
70ml x Red wine
  For the fried meatballs
100g x Chorizo mix
50g x Breadcrumbs
A little plain flour
1 x Egg
Oil for frying
  For the green herb sauce
A good sprig each of parsley, basil, mint, and tarragon, finely chopped
1 tsp x Capers, chopped
1 x Very small garlic clove, chopped
1 tsp x French mustard
A good dash of best sherry vinegar
Enough very good olive oil to make everything into a tightly dressed herby paste.

To make the chorizo mix

Mix everything together. Store in a plastic tub or ceramic dish in the fridge, with a good, tight-fitting lid for up to 7 days (probably a bit longer in reality as it is effectively cured, I have kept it for weeks and weeks before with no trouble, but the EHO may have something to say about that in a commercial environment). You can also freeze some if you like.

For the fried meatballs

Shape the chorizo into 8 equally sized balls and then roll them in flour, dip them in beaten egg and roll them in breadcrumbs. Chill them for 10 minutes before frying in hot oil until golden brown. Allow them to drain on some kitchen paper for a minute before serving up with a green sauce or dip of your choice.

For the green herb sauce

Mix everything together. Add a finely chopped anchovy, if you like, and serve along with the meatballs and a wedge of lemon.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


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