Grilled Spiced Pheasant With Mango & Mint Dressing
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A fresh and juicy recipe that you can whip up in just a few minutes.
1 pheasant, split in half, backbone and all breast bones and thigh removed, leave the drumstick attached
2 tbsp mild good quality curry spice
200mls thick Greek yogurt
1 tbsp runny honey
1 tbsp white wine vinegar
salt and freshly milled black pepper
2 tbsp chopped fresh mint
½ ripe mango, finely chopped
1 tsp ground turmeric
4 tbsp olive oil
Mix all the ingredients for the dressing and leave to for 30 minutes.
Place the prepared pheasants into a bowl add the curry spices and rub in well.
Preheat the grill to its hottest setting, place the pheasants a non stick baking tray and rub well with oil and 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 bird is nicely glazed.
You may want to place the birds on the bottom of the grill to cook through the drumstick, once the bird is nicely browned.
Once cooked remove from the grill and leave to rest for covered with foil for a couple of minutes.
Serve hot with the mango and mint dressing spooned over the top.
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