This dish is a great way to eat pheasant without too much hassle and the exotic flavours of mango complement the bird nicely.
SERVES 2
- 1 pheasant, split in half, bones removed but drumsticks attached
- 2 tbsp good-quality mild curry powder
- Juice of 2 limes
- 4 tbsp olive oil
- Salt and freshly ground black pepper
FOR THE DRESSING
- 200ml thick Greek yoghurt
- 1 tbsp runny honey
- 1 tbsp white wine vinegar
- 2 tbsp chopped fresh mint
- Half ripe mango, finely chopped
- 1 tsp ground turmeric
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- Meanwhile, put the prepared pheasant into a glass or ceramic bowl, add the curry powder and rub in well.
- Add the lime juice, olive oil and salt and pepper and turn to coat well, then cover with clingfilm and leave to marinate at room temperature for 15 minutes.
- Mix all the ingredients for the dressing together in a bowl, seasoning with salt and pepper, and leave to stand at room temperature for 30 minutes.
- Preheat the grill to its hottest setting and place the pheasant halves on a non-stick baking tray.
- Cook the pheasant under the hot grill for about 8–10 minutes on each side or until the juices run clear when pierced with a knife or skewer and the bird is nicely glazed. Once nicely browned, you may want to move the pheasant to the bottom of the grill to cook the drumsticks through.
- Remove the pheasant from the grill, cover loosely with foil and leave to rest in a warm place for at least 10 minutes.
- Serve hot with the mango and mint dressing spooned over the top.
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Game by Phil Vickery and Simon Boddy, published by Kyle Books