My Favorite Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

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We hope you got insight from reading it, now let’s go back to vickys devilled pheasant with onion rice, gf df ef sf nf recipe. You can cook vickys devilled pheasant with onion rice, gf df ef sf nf using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:

1. Use Rub
2. Prepare soft brown sugar / granulated sugar
3. Prepare ground ginger
4. You need ground black pepper
5. Prepare mustard powder
6. Take mild curry powder
7. You need prepared pheasants, divided into legs and breasts, 8 pieces in all
8. Get Rice
9. Get vegetable oil
10. Get onion, chopped
11. Provide dry basmati rice
12. Use ground black pepper
13. Take chicken stock
14. Prepare Sauce
15. Get sunflower spread / butter, melted
16. Prepare tomato chutney
17. Use worcestershire sauce
18. Prepare brown sauce such as HP
19. Use tobasco

Instructions to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:

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

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