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Alright, don’t linger, let’s course of action this vickys devilled pheasant with onion rice, gf df ef sf nf formula with 19 elements which are absolutely easy to have, and we have to process them at the very least through 10 tips. You should commit a while on this, so the resulting food could be perfect.

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

1. Prepare of Rub
2. Make ready 2 tsp soft brown sugar / granulated sugar
3. Require 1 tsp of ground ginger
4. Prepare 1 tsp ground black pepper
5. Take 1/2 tsp - mustard powder
6. Take 1/2 tsp of mild curry powder
7. Give 2 prepared pheasants, divided into legs and breasts, 8 pieces in all
8. You need Rice
9. Take 1 tbsp vegetable oil
10. Need 1 of onion, chopped
11. Get 225 grams for dry basmati rice
12. Give 1 tsp for ground black pepper
13. You need 480 ml chicken stock
14. Need of Sauce
15. Get 50 grams - sunflower spread / butter, melted
16. Provide 3 tbsp of tomato chutney
17. Prepare 2 tbsp of worcestershire sauce
18. Prepare 1 tbsp brown sauce such as HP
19. Give 1 dash for tobasco

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

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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