Mark Flanagan’s Pheasant & Pork Belly Meatballs with Port Sauce & Fresh Tagliatelle
“The Muscle Help Foundation does amazing work delivering once-in-a lifetime experiences to young people with Muscular Dystrophy and I’m delighted to contribute a recipe to the Meatballs for Muscle Dreams Campaign. Please get involved and help us raise the funds to help change lives for the better.”
Mark Flanagan
Royal Chef and Assistant to the Master of the Royal Household
SERVES: 4
DIFFICULTY: Moderate
PREP TIME: 1h 15 mins
COOKING TIME: 15 mins
Ingredients
350g minced Pheasant
150g minced Pork Belly
100g minced Pheasant/Chicken livers
2 rashers of Back Bacon finely chopped
150g chopped Onions
10g Butter
1 Clove of Garlic chopped
4 sticks of Thyme leaves chopped
3 0r 4 leaves of Sage chopped
2 Dessert spoons of Redcurrant Jelly
1tsp freshly grated Nutmeg
120ml Port
250ml Port Sauce
500g fresh Tagliatelle
Splash of Olive Oil
Salt and Pepper
Method
STEP 1
Sweat the onions and garlic slowly in the butter without colour until they are soft and melted down add the port and reduce down to a glaze, allow to cool slightly before adding to the minced meat and chopped bacon.
STEP 2
Add in the herbs and spices, redcurrant jelly, season with salt and pepper and mix together thoroughly.
STEP 3
Take small amount of the mix and work into a small test patty.
STEP 4
Fry the test patty and taste for seasoning, before adjusting the main mix. Once adjusted rest the mix for at least one hour in the fridge (overnight is ideal)
STEP 5
Divide the mixture into 16 even balls, shape and fry in the olive oil rolling to ensure an even colour all over and that the meatballs are cooked through completely, deglaze with the port sauce before serving on a bed of fresh pasta.