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Home / Recipe of Quick Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

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

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

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We hope you got benefit from reading it, now let's go back to vickys devilled pheasant with onion rice, gf df ef sf nf recipe. To make vickys devilled pheasant with onion rice, gf df ef sf nf you only need 19 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:

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

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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