-Modern British-

Grilled spiced pheasant


    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

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Main serves 2

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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.

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