Step-by-Step Guide to Prepare Super Quick Homemade Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF - Logo collection for you

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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. To make vickys devilled pheasant with onion rice, gf df ef sf nf you need 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:

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

Steps 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.

The vanilla and salt give it a small flavor boost and the butter on top (from your hands) makes them even more savory! Sambal onion and tomato with egg. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. This was pleasant and subtle - I'd call it a nice, basic "recipe" for beginner cooks. Still, it is only rice, cooked in broth rather than water, with onions added.

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