Recipe of Award-winning Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF - Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, vickys devilled pheasant with onion rice, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. You might have Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF using 19 ingredients and 10 steps. Here is how you achieve that.

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

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

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

  1. Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder together in a small bowl.
  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.
  3. Heat the oil in a saucepan and fry off the onion until softened.
  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.
  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.
  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.

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