Vickys Devilled Pheasant with Onion Rice Recipe

Name: Vickys Devilled Pheasant with Onion Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp soft brown sugar / granulated sugar; 1 tsp ground ginger; 1 tsp ground black pepper; 1/2 tsp mustard powder; 1/2 tsp mild curry powder; 2 prepared pheasants, divided into legs and breasts, 8 pieces in all; 1 tbsp vegetable oil; 1 onion, chopped; 225 grams dry basmati rice; 1 tsp ground black pepper; 480 ml chicken stock; 50 grams sunflower spread / butter, melted; 3 tbsp tomato chutney; 2 tbsp worcestershire sauce; 1 tbsp brown sauce such as HP; 1 dash tobasco

Servings: persons

2 tsp soft brown sugar / granulated sugar
1 tsp ground ginger
1 tsp ground black pepper
1/2 tsp mustard powder
1/2 tsp mild curry powder
2 prepared pheasants, divided into legs and breasts, 8 pieces in all
1 tbsp vegetable oil
1 onion, chopped
225 grams dry basmati rice
1 tsp ground black pepper
480 ml chicken stock
50 grams sunflower spread / butter, melted
3 tbsp tomato chutney
2 tbsp worcestershire sauce
1 tbsp brown sauce such as HP
1 dash tobasco

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.
7
When done, take the lid off and fluff up with a fork
8
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
9
Mix together the chutney, Worcestershire sauce, tabasco and HP sauce with the remaining butter in a small pan or microwaveable bowl and heat through
10
Drain any fat from the pheasant pieces and spoon over the sauce.
11
Continue grilling for another 10 - 15 minutes, basting frequently
12
Serve with the fluffed rice and some steamed broccoli

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tsp soft brown sugar / granulated sugar, 1 tsp ground ginger, 1 tsp ground black pepper, 1/2 tsp mustard powder, and more.

Yes, Vickys Devilled Pheasant with Onion Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Devilled Pheasant with Onion Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions