Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.
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.
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.
Share this recipe: