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Devilled Pheasant
Sweet, sour and devilishly hot all at the same time! Delicious served with basmati rice and mango chutney. If you love your spice, add ground chillies for an extra kick.
Ingredients
- 2 tsp of soft brown sugar
- 1 tsp of ground black pepper
- 1 tsp of ground ginger
- ½ tsp of mild curry powder
- ½ tsp of English mustard powder
- 2 pheasants trimmed and jointed into 8 pieces
- 50g of melted butter
- 3 tbsp of tomato chutney
- 1 tbsp of Worcestershire sauce
- 1 tbsp of soy sauce
- 2 dashes of Tabasco
- 1 tbsp of brown sauce and a little stock
Method
- Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder in a large bowl. Rub well into the pheasant pieces and set aside for an hour or two to marinade.
- Brush the pheasant pieces with half the butter and grill on a rack under a medium heat for 10 minutes on each side, or until browned and crispy.
- Meanwhile, mix together the tomato chutney, Worcestershire sauce, Tabasco, soy sauce and brown sauce and the remaining butter and heat in a pan on a low heat.
- Tip the pheasant pieces into the bottom of the grill pan and pour over the sauce. Continue grilling for another 10 to 15 minutes, basting frequently, then place in a warmed dish with the sauce poured over the top.
- Deglaze the pan with a little stock and stir into the pheasant dish. Serve with basmati rice and steamed broccoli or mangetout.