Grilled Spiced Pheasant with Mango and Mint Dressing

Tasty grilled pheasant

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.

Preparation Time: 20 mins
Cooking Time: 15 mins

Ingredients:

1 pheasant, jointed into 2 boneless breasts and 2 legs
2 tbsp good quality mild curry powder
4 tbsp olive oil
Salt and pepper

Dressing:

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

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