Try this exciting grilled spiced pheasant recipe, with mango and mint, as a stylish twist on an old favourite
You will need
- Oven-ready pheasant 1, jointed into 2 boneless breasts and 2 legs
- Good quality mild curry powder 2 tbsp
- Olive oil 4 tbsp
- Salt and pepper
For the dressing
- Thick greek yoghurt 200ml
- Runny honey 1 tbsp
- White wine vinegar 1 tbsp
- Salt and black pepper
- Fresh mint 2 tbsp, chopped
- Ripe mango ½, finely chopped
- Ground turmeric 1 tsp
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.
Chef’s tip: Oven-ready pheasants can be bought from game dealers, butchers or supermarkets and are available fresh from October to February, or frozen when out of season
Find out more about game at the Game-To-Eat campaign