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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys devilled pheasant with onion rice, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can have vickys devilled pheasant with onion rice, gf df ef sf nf using 19 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
  1. Take Rub
  2. Get 2 tsp soft brown sugar / granulated sugar
  3. Get 1 tsp ground ginger
  4. Get 1 tsp ground black pepper
  5. Get 1/2 tsp mustard powder
  6. Prepare 1/2 tsp mild curry powder
  7. Get 2 prepared pheasants, divided into legs and breasts, 8 pieces in all
  8. Prepare Rice
  9. Take 1 tbsp vegetable oil
  10. Make ready 1 onion, chopped
  11. Make ready 225 grams dry basmati rice
  12. Prepare 1 tsp ground black pepper
  13. Make ready 480 ml chicken stock
  14. Make ready Sauce
  15. Get 50 grams sunflower spread / butter, melted
  16. Get 3 tbsp tomato chutney
  17. Make ready 2 tbsp worcestershire sauce
  18. Make ready 1 tbsp brown sauce such as HP
  19. Get 1 dash tobasco

Good simple recipe for a rice side dish. I used brown rice increased the broth to two cups and used a whole small onion. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Jessica Hearsey. *Note: Wild pheasants are usually smaller birds, and thus will cook in less time.

Steps 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

If you are using wild pheasants, please adjust the recipe You need a slow moist cook for something like pheasant. With skinned pheasants, try wrapping the bird in tinfoil with a tsp of soya sauce or. Baked onion rice pilaf is a super simple and delicious way to make this classic side dish, for people who have trouble cooking rice on the stovetop. If you have trouble making rice the way you like it, try this baked onion rice pilaf recipe. Alternatively, you can make your own blend you're feeling up to it.

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