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

Name: Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp soft brown sugar / granulated sugar; 1 tsp ground ginger; 1 tsp ground black pepper; 1/2 tsp mustard powder; 1/2 tsp mild curry powder; 2 prepared pheasants, divided into legs and breasts, 8 pieces in all; 1 tbsp vegetable oil; 1 onion, chopped; 225 grams dry basmati rice; 1 tsp ground black pepper; 480 ml chicken stock; 50 grams sunflower spread / butter, melted; 3 tbsp tomato chutney; 2 tbsp worcestershire sauce; 1 tbsp brown sauce such as HP; 1 dash tobasco

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Saved

Ingredients

40 mins

4 servings

Rub
2 tspsoft brown sugar / granulated sugar
1 tspground ginger
1 tspground black pepper
1/2 tspmustard powder
1/2 tspmild curry powder
2prepared pheasants, divided into legs and breasts, 8 pieces in all
Rice
1 tbspvegetable oil
1onion, chopped
225 gramsdry basmati rice
1 tspground black pepper
480 mlchicken stock
Sauce
50 gramssunflower spread / butter, melted
3 tbsptomato chutney
2 tbspworcestershire sauce
1 tbspbrown sauce such as HP
1 dashtobasco

Saved

Steps

40 mins

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.wasmer.app/us/recipes/350429-vickys-homemade-fruity-brown-hp-sauce
https://cookpad.wasmer.app/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
https://cookpad.wasmer.app/us/recipes/358944-vickys-red-pepper-and-chilli-chutney-gluten-dairy-egg-soy-nut-free

Vickys Homemade Fruity Brown HP Sauce
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

Linked Recipes

Vickys Homemade Fruity Brown HP Sauce

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on April 25, 2015 19:45

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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

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

Ingredients

Steps

Linked Recipes

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