Food & Drink

Grilled Spiced Pheasant with Mango and Mint Dressing

Northern Living - Grilled Spiced Pheasant with Mango and Mint Dressing Monday 17th November – Sunday 23rd November 2014 is The countryside alliance pheasant week. So, needing nothing more by way of an excuse:-

Grilled Spiced Pheasant with Mango and Mint Dressing 

As our beloved pheasant was imported from India initially, I though we might go pseudo-Indian


1 Pheasant, jointed into 2 boneless breasts and 2 legs

2 tbsp good quality mild curry powder

4 tbsp olive oil

Salt and pepper


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


(1) Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes or more.

(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. Serve hot with the mango and mint dressing spooned over the top.


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