Grilled Spiced Pheasant with Mango and Mint Dressing Recipe

As game season approaches, here’s a quick spiced pheasant recipe that can be enjoyed with friends and family – on it’s own as a main meal, or as part of a game sharing platter.

20 Mins 15 Mins Easy Serves 2


  • 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
For the pheasant
  • 1 oven-ready pheasant, jointed into 2 boneless breasts and 2 legs
  • 2 tbsp good quality mild curry powder
  • 4 tbsp olive oil
  • Salt and pepper


  • Mix all the ingredients for the dressing and set aside for 30 minutes to allow the flavours to mingle.
  • Place the prepared pheasant pieces in a bowl add the curry powder and rub in well.
  • Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.
  • Place under the hot grill and cook for about eight to 10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown.
  • Once cooked, remove from the grill, cover with wrapping foil, and leave to rest for a couple of minutes.
  • Serve hot with the mango and mint dressing.

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