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 me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys devilled pheasant with onion rice, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vickys devilled pheasant with onion rice, gf df ef sf nf using 19 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
  1. Prepare Rub
  2. Take 2 tsp soft brown sugar / granulated sugar
  3. Take 1 tsp ground ginger
  4. Make ready 1 tsp ground black pepper
  5. Get 1/2 tsp mustard powder
  6. Make ready 1/2 tsp mild curry powder
  7. Take 2 prepared pheasants, divided into legs and breasts, 8 pieces in all
  8. Prepare Rice
  9. Get 1 tbsp vegetable oil
  10. Prepare 1 onion, chopped
  11. Prepare 225 grams dry basmati rice
  12. Get 1 tsp ground black pepper
  13. Get 480 ml chicken stock
  14. Get Sauce
  15. Make ready 50 grams sunflower spread / butter, melted
  16. Make ready 3 tbsp tomato chutney
  17. Make ready 2 tbsp worcestershire sauce
  18. Make ready 1 tbsp brown sauce such as HP
  19. Take 1 dash tobasco

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Instructions to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
  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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