Princess Anne is known for her love of the great outdoors which she enjoys through horse riding and hunting.
This love is reflected in her appetite too, with some of her favourite dishes including smoked fish and a more unique dish, devilled pheasant.
Revealed by the Princess Royal on her 70th birthday, when she guest-edited edited an edition of Country Life, the recipe has been enjoyed by Anne on several occasions.
And according to John Williams, the Executive Chef at The Ritz in London, devilled pheasant is surprisingly easy to make.
Not only is it packed with accessible and affordable ingredients, but it can be replicated in just a few simple steps.
READ MORE: How to make Queen Camilla’s ‘simple but tasty’ go-to dish at home
Sharing his expert formula with the publication, the chef claimed that the basic ingredients include “a couple of whole pheasants”, freshly whipped cream, and mango chutney.
He claimed that Sharwoods green label mango chutney is a must-have for this dish and that it is “a very simple recipe”.
The bulk of the cooking time is spent poaching the pheasants and shredding them into the juices, but the rest is all very quick to do.
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Ingredients
For two servings:
- One large carrot
- One large white onion
- One garlic clove
- A sprig of parsley
- A sprig of thyme
- Two bay leaves
- 250ml double cream
- One large jar of mango chutney
- Four tablespoons of Worcestershire sauce
Place the raw pheasants in a casserole dish with the chopped-up carrot, onion, garlic, parsley and herbs. Cover with water and then place a lid on the dish before bringing it to the boil. Leave to simmer until tender, then remove the meat from the bones.
Put the shredded game back into the juices in which it was cooked, and heat it very slowly to stop it from becoming dry.
While it warms through, whip the double cream into stiff peaks and leave it in the fridge for one hour until it becomes hard. Then, beat the mango chutney and Worcestershire sauce into it before replacing it in the fridge to keep it cool.
Portion out the shredded meat, drain it from the juices and then layer it into a serving ramekin. Top with the cream mixture and cook in the oven for 10 minutes at 190C to heat through. Serve immediately.
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