Hand-picked places to eat, stay, shop & cook in the South West

Grilled spiced pheasant

Published on August 5, 2014
Home » Good stuff » Grilled spiced pheasant
pheasant with mango and lime

Try this exciting grilled spiced pheasant recipe, with mango and mint, as a stylish twist on an old favourite

Serves 2

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


  1. 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.

  2. 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.

  3. Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes.

  4. 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

Also try

Warm Pidgeon salad

This wood pigeon salad recipe from Toby Lin at The Lamb Inn is perfect for a light dinner or makes an impressive starter

Rabbit is widely available throughout the year and has no close season. The meat is low in fat and can be used in a variety of recipes

Venison Schnitzel

Try out this fab game version of the classic German dish, given a modern twist with pears and sweet potatoes