Grilled spiced pheasant

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Yields2 Servings
 1 oven-ready pheasant (jointed into 2 boneless breasts) 2 tbsp good quality mild curry powder 4 tbsp olive oil 200ml thick greek yoghurt 1 tbsp runny honey 1 tbsp white wine vinegar some salt and black pepper 2 tbsp chopped fresh mint ½ ripe mango (finely chopped) 1 tsp ground turmeric
1

Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.

2

Place the pheasant pieces in a bowl add the curry powder and rub in well.
Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.
 Place under the hot grill and cook for about 8-10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown.

 

3

Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes. Serve hot with the mango and mint dressing spooned over the top.

CategoryCuisine

Ingredients

 1 oven-ready pheasant (jointed into 2 boneless breasts) 2 tbsp good quality mild curry powder 4 tbsp olive oil 200ml thick greek yoghurt 1 tbsp runny honey 1 tbsp white wine vinegar some salt and black pepper 2 tbsp chopped fresh mint ½ ripe mango (finely chopped) 1 tsp ground turmeric

Directions

1

Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.

2

Place the pheasant pieces in a bowl add the curry powder and rub in well.
Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.
 Place under the hot grill and cook for about 8-10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown.

 

3

Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes. Serve hot with the mango and mint dressing spooned over the top.

Grilled spiced pheasant