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Gluten Free
A fresh and juicy recipe that you can whip up in just a few minutes.
Servings 2
Calories 396 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 1 pheasant, split in half, backbone and all breast bones and thigh removed, leave the drumstick attached
  • 2 tbsp mild good quality curry spice
  • 200 natural thick Greek yoghurt
  • 1 tbsp runny honey
  • 1 tbsp white wine vinegar
  • salt and freshly ground black pepper, freshly milled
  • 2 tbsp chopped fresh mint
  • 0.5 ripe mango, finely chopped
  • 1 tsp ground turmeric
  • 4 tbsp olive oil
  • salt
  • pepper

Instructions
 

  • Mix all the ingredients for the dressing and leave it 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 on 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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Nutrition Facts
Grilled Spiced Pheasant with Mango & Mint Dressing
Amount per Serving
Calories
396
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
5
mg
2
%
Sodium
 
62
mg
3
%
Potassium
 
365
mg
10
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
19
g
21
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Game
Cuisine Autumn, British
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