Search
We are thrilled to share this recipe with you for Roasted Pheasant Cock-a-Leekie which is the perfect autumnal recipe for our Stainless Steel Tri-Ply Pans. Traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour
Carve the pheasants into legs, breasts & serve the birds back on top of the cock-a-leekie mixture & put in the middle of a table so everyone can help themselves to the meat & broth underneath!