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The ingredients needed to cook Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
- Prepare of Rub.
- Provide 2 tsp of soft brown sugar / granulated sugar.
- Take 1 tsp of ground ginger.
- Take 1 tsp of ground black pepper.
- You need 1/2 tsp of mustard powder.
- Provide 1/2 tsp of mild curry powder.
- Use 2 of prepared pheasants, divided into legs and breasts, 8 pieces in all.
- Take of Rice.
- Get 1 tbsp of vegetable oil.
- Provide 1 of onion, chopped.
- Take 225 grams of dry basmati rice.
- Prepare 1 tsp of ground black pepper.
- Use 480 ml of chicken stock.
- Use of Sauce.
- Prepare 50 grams of sunflower spread / butter, melted.
- Get 3 tbsp of tomato chutney.
- Provide 2 tbsp of worcestershire sauce.
- Get 1 tbsp of brown sauce such as HP.
- Use 1 dash of tobasco.
Instructions to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
- Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder together in a small bowl.
- 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.
- Heat the oil in a saucepan and fry off the onion until softened.
- Add in the dry rice and continue to fry until the onion is golden.
- Pour in the chicken stock and stir in the pepper.
- Put the lid on the pan and let simmer for 20 minutes. When done, take the lid off and fluff up with a fork.
- 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.
- 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.
- Drain any fat from the pheasant pieces and spoon over the sauce. Continue grilling for another 10 - 15 minutes, basting frequently.
- Serve with the fluffed rice and some steamed broccoli.
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