Preparation time: 20 minutes Cooking time: 15 minutes Serves: 2 persons 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 200mls thick Greek yoghourt 1 tbsp runny honey 1 tbsp white wine vinegar Salt and freshly milled black pepper 2 tbsp chopped fresh mint½ ripe mango, finely chopped 1 tsp ground turmeric 4 tbsp olive oil Salt & pepper Method • 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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