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

  1. Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.
  2. Place the pheasant pieces in a bowl, add the curry powder and rub in well.
  3. Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.
  4. 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.
  5. Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes.
  6. Serve hot with the mango and mint dressing spooned over the top.

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