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Practical Method to Serving 5-Star Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

Wishing to eat Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF a best restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with useful instructions on producing a Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF like a famous chef made.

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

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.

To make an extraordinary Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF, below are the materials required:

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

After readying the ingridients, now you are good to cook your appetizing Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF by following the instructions on this section:

  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.

See recipes for Devilled chicken. #mycookbook, Easy devilled eggs too. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Vickys Baked Spare Ribs - Dry Rub Style, GF DF EF SF NF. We love spare ribs over here. Baby back ribs are more an overseas thing, we like the meatier, larger ribs.

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

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