Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

Source : Mix The Brown Sugar Black Pepper Ground Ginger Curry Powder And Mustard Powder Together In A Small Bowlrub The Spice Mix All Over The Pheasant Pieces...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 25, 2026

Step:

  1. Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder together in a small bowl

    Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF recipe step 1 photo

  2. Rub the spice mix all over the pheasant pieces well, then set aside in the fridge for at least 2 hours, preferably overnight to soak up the flavour

    Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF recipe step 2 photo

  3. Heat the oil in a saucepan and fry off the onion until softened

    Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF recipe step 3 photo

  4. Add in the dry rice and continue to fry until the onion is golden

  5. Pour in the chicken stock and stir in the pepper

  6. Put the lid on the pan and let simmer for 20 minutes. When done, take the lid off and fluff up with a fork

  7. Meanwhile brush the pheasant with some of the butter for the sauce and grill under a medium heat for about 10 minutes on each side or until browned and crispy

    Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF recipe step 7 photo

  8. Mix together the chutney, Worcestershire sauce, tabasco and HP sauce with the remaining butter in a small pan or microwaveable bowl and heat through

    https://cookpad.com/us/recipes/350429-vickys-homemade-fruity-brown-hp-sauce
    https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
    https://cookpad.com/us/recipes/358944-vickys-red-pepper-and-chilli-chutney-gluten-dairy-egg-soy-nut-free

    Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF recipe step 8 photo

  9. Drain any fat from the pheasant pieces and spoon over the sauce. Continue grilling for another 10 - 15 minutes, basting frequently

  10. Serve with the fluffed rice and some steamed broccoli

    Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF recipe step 10 photo

Ingredients

  1. Rub
  2. 2 tsp soft brown sugar / granulated sugar
  3. 1 tsp ground ginger
  4. 1 tsp ground black pepper
  5. 1/2 tsp mustard powder
  6. 1/2 tsp mild curry powder
  7. 2 prepared pheasants, divided into legs and breasts, 8 pieces in all
  8. Rice
  9. 1 tbsp vegetable oil
  10. 1 onion, chopped
  11. 225 grams dry basmati rice
  12. 1 tsp ground black pepper
  13. 480 ml chicken stock
  14. Sauce
  15. 50 grams sunflower spread / butter, melted
  16. 3 tbsp tomato chutney
  17. 2 tbsp worcestershire sauce
  18. 1 tbsp brown sauce such as HP
  19. 1 dash tobasco

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