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Grilled Spiced Pheasant with Mango and Mint Dressing

Serves: 2
Difficulty: Easy
Preparation time: 20 mins
Cooking Time: 15 mins
  • 1 oven-ready pheasant, jointed into 2 boneless breasts and 2 legs
  • 2 tbsp good quality mild curry powder
  • 4 tbsp olive oil
  • Salt and pepper


  • 200ml thick Greek yoghurt
  • 1 tbsp runny honey
  • 1 tbsp white wine vinegar
  • Salt and black pepper
  • 2 tbsp chopped fresh mint
  • ½ ripe mango, finely chopped
  • 1 tsp ground turmeric

Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.

Place the pheasant pieces in a bowl add the curry powder and rub in well.

Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, 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 skin is brown.

Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes.Serve hot with the mango and mint dressing spooned over the top.

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