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Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF
Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF

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Make a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all terrific for helping to elevate your mood. This is because these nuts are rich in magnesium, which helps to raise serotonin levels. Serotonin is a feel-good substance that tells the brain how to feel at any given moment. The more you have of it, the more pleasant you will feel. Not just that, nuts, specifically, are a terrific source of protein.

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We hope you got benefit from reading it, now let’s go back to vickys devilled pheasant with onion rice, gf df ef sf nf recipe. You can have vickys devilled pheasant with onion rice, gf df ef sf nf using 19 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
  1. Provide Rub
  2. Use 2 tsp soft brown sugar / granulated sugar
  3. Use 1 tsp ground ginger
  4. You need 1 tsp ground black pepper
  5. Use 1/2 tsp mustard powder
  6. Use 1/2 tsp mild curry powder
  7. You need 2 prepared pheasants, divided into legs and breasts, 8 pieces in all
  8. You need Rice
  9. Use 1 tbsp vegetable oil
  10. Use 1 onion, chopped
  11. Take 225 grams dry basmati rice
  12. Use 1 tsp ground black pepper
  13. Provide 480 ml chicken stock
  14. Get Sauce
  15. Prepare 50 grams sunflower spread / butter, melted
  16. Provide 3 tbsp tomato chutney
  17. Prepare 2 tbsp worcestershire sauce
  18. Use 1 tbsp brown sauce such as HP
  19. You need 1 dash tobasco
Instructions to make Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF:
  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. When done, take the lid off and fluff up with a fork
  7. 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
  8. Mix together the chutney, Worcestershire sauce, tabasco and HP sauce with the remaining butter in a small pan or microwaveable bowl and heat through - - https://cookpad.com/us/recipes/350429-vickys-homemade-fruity-brown-hp-sauce - https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan - https://cookpad.com/us/recipes/358944-vickys-red-pepper-and-chilli-chutney-gluten-dairy-egg-soy-nut-free
  9. Drain any fat from the pheasant pieces and spoon over the sauce. Continue grilling for another 10 - 15 minutes, basting frequently
  10. Serve with the fluffed rice and some steamed broccoli

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