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Vickys Devilled Pheasant With Onion Rice Recipe

Vickys Devilled Pheasant with Onion Rice Recipe
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Cooking Time : 40 minutes
Serving : 4
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Prepare the ingredients before making Vickys Devilled Pheasant with Onion Rice in your home. Then, follow these steps below to serve Vickys Devilled Pheasant with Onion Rice for your family or friends.

Ingredients: Vickys Devilled Pheasant with Onion Rice

  • Rub
  • 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
  • Rice
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 225 grams dry basmati rice
  • 1 tsp ground black pepper
  • 480 ml chicken stock
  • Sauce
  • 50 grams sunflower spread / butter, melted
  • 3 tbsp tomato chutney
  • 2 tbsp worcestershire sauce
  • 1 tbsp brown sauce such as HP
  • 1 dash tobasco

How to Make Vickys Devilled Pheasant with Onion Rice

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Devilled Pheasant with Onion Rice in your home by yourself.

    Step 1
  • Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder together in a small bowl
  • Step 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
  • Step 3
  • Heat the oil in a saucepan and fry off the onion until softened
  • Step 4
  • Add in the dry rice and continue to fry until the onion is golden
  • Step 5
  • Pour in the chicken stock and stir in the pepper
  • Step 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
  • Step 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
  • Step 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
  • Step 9
  • Drain any fat from the pheasant pieces and spoon over the sauce. Continue grilling for another 10 - 15 minutes, basting frequently
  • Step 10
  • Serve with the fluffed rice and some steamed broccoli
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