Other than the addition of salt to the meatballs and sauce and extra mushrooms so I didn't have to make a veggie as well, I did the recipe as written. It is very good recipe and easy enough for a weekday dinner when you don't have a lot energy to do much cooking. I did this with venison as the recipe calls for but I would imagine it would be great with wild boar as well. We had this with potato dumplings, it would also be good on rice.
Rethinking needed, had to add 1 cup red wine then 1/2-1 cup beef broth, but I think the problem was 4 TABLESPOONS flour; are you sure you didn't mean 4 teaspoons flour? The recipe could benefit from cooking temperature, cooking time. When was flour supposed to enter? Our meatballs were overdone by the time we served them. This household will try almost ANY venison recipe, so please clarify. Made for Spring Photo Tag.