recipes-mains

Grilled Spiced Pheasant with Mango & Mint Dressing

Serves: 2

Ingredients

Dressing:

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

1 oven-ready pheasant, jointed into 2boneless breasts and 2 legs
2 tbsp mild curry powder
4 tbsp olive oil
salt and pepper

Method

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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