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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys devilled pheasant with onion rice, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF is something that I’ve loved my whole life.

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To begin with this recipe, we have to first prepare a few components. 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 it.

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

It's not too much pastry and you can put anything you like inside as filling. Minced beef and onion, steak and kidney, macaroni cheese etc. Sautéed beef with peppers, onions and mushrooms. We don't know how long it may be.

Instructions 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

Tired of the same old chicken recipes? What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods. It is best to run some.

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