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The ingredients needed to prepare Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
- Provide Rub
- Take soft brown sugar / granulated sugar
- Provide ground ginger
- You need ground black pepper
- Provide mustard powder
- Get mild curry powder
- Use prepared pheasants, divided into legs and breasts, 8 pieces in all
- You need Rice
- You need vegetable oil
- Get onion, chopped
- You need dry basmati rice
- Use ground black pepper
- Use chicken stock
- Prepare Sauce
- Get sunflower spread / butter, melted
- Get tomato chutney
- Use worcestershire sauce
- You need brown sauce such as HP
- Take tobasco
Steps to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
- Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder together in a small bowl
- 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
- Heat the oil in a saucepan and fry off the onion until softened
- Add in the dry rice and continue to fry until the onion is golden
- Pour in the chicken stock and stir in the pepper
- Put the lid on the pan and let simmer for 20 minutes. When done, take the lid off and fluff up with a fork
- 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
- 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
- Drain any fat from the pheasant pieces and spoon over the sauce. Continue grilling for another 10 - 15 minutes, basting frequently
- Serve with the fluffed rice and some steamed broccoli
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