Vickys Devilled Pheasant with Onion Rice

• 2 tsp soft brown sugar / granulated sugar
• 1 tsp ground ginger
• 1 tsp ground black pepper
• 1/2 tsp mustard powder
• 1/2 tsp mild curry powder
• 2 prepared pheasants, divided into legs and breasts, 8 pieces in all
• 1 tbsp vegetable oil
• 1 onion, chopped
• 225 grams dry basmati rice
• 1 tsp ground black pepper
• 480 ml chicken stock
• 50 grams sunflower spread / butter, melted
• 3 tbsp tomato chutney
• 2 tbsp worcestershire sauce
• 1 tbsp brown sauce such as HP
• 1 dash tobasco

1. Mix the brown sugar, black pepper, ground ginger, curry powder and mustard powder together in a small bowl
2. Rub the spice mix all over the pheasant pieces well, then set aside in the fridge for at least 2 hours, preferably overnight to soak up the flavour
3. Heat the oil in a saucepan and fry off the onion until softened
4. Add in the dry rice and continue to fry until the onion is golden
5. Pour in the chicken stock and stir in the pepper
6. Put the lid on the pan and let simmer for 20 minutes.
7. When done, take the lid off and fluff up with a fork
8. Meanwhile brush the pheasant with some of the butter for the sauce and grill under a medium heat for about 10 minutes on each side or until browned and crispy
9. Mix together the chutney, Worcestershire sauce, tabasco and HP sauce with the remaining butter in a small pan or microwaveable bowl and heat through
10. Drain any fat from the pheasant pieces and spoon over the sauce.
11. Continue grilling for another 10 - 15 minutes, basting frequently
12. Serve with the fluffed rice and some steamed broccoli

brown sugar, ground ginger, ground black pepper, mustard powder, curry powder, pheasants, vegetable oil, onion, basmati rice, ground black pepper, chicken stock, sunflower, tomato, worcestershire sauce, brown sauce, tobasco

Taken from cookpad.com/us/recipes/343016-vickys-devilled-pheasant-with-onion-rice (may not work)