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

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a special dish, Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF estimated approx 40 mins.

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

Hubby came home with a couple of pheasants the other night and I wasn't really sure what to do with them. So if in doubt, devil it! Even the kids liked it, I was quite surprised!

Ingredients and spices that need to be Prepare to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:

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

Steps to make 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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