Roasted Pheasant Cock-a-Leekie by Carters of Moseley

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.

Recipe Courtesy of Carters of Moseley

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour

Equipment

• 20cm Saucepan
• Proware Stainless Steel Tri-Ply 28cm Non-Stick Frying Pan
• 24cm Stockpot

Ingredients

• 2 whole young pheasants, oven ready
• 200g smoked streaky bacon lardons
• 50g pearl barley, rinsed
• 1 onion, chopped
• 4 leeks, washed, cut lengthwise
• 1 tbsp grapeseed oil
• 20 prunes, cut in half
• 1 ltr chicken stock
• 50g flat leaf parsley, chopped
• 50g butter
• salt & white pepper

Cooking Method

1. Preheat the oven to 180c.
2. Bring the chicken stock to the boil in a 20cm Proware Saucepan , add the pearl barley & onion & simmer for around 25 minutes or until the barley is tender.
3. Heat the grapeseed oil in your Proware Non-Stick Frying Pan & seal off the bacon lardons until golden brown & roasted all over, drain but keep the fat from the pan, set aside.
4. Add the pheasants to the bacon fat in the pan & seal the birds all over until evenly roasted, set aside.
5. Add the leeks cut side down to the hot fat in the pan & sauté until golden brown, drain on kitchen paper & set aside.
6. Place the leeks into your Proware Stockpot neatly, top with the bacon lardons, the prunes, then pour over the chicken & barley stock & lastly top with the pheasants, roast for 25 minutes in the oven or until the leg part of the birds probes to 65c.
7. Remove the stockpot from the oven, take off the pheasants & place onto a cutting board, put the stockpot – be careful as the pot will be life changingly hot – on to the heat & emulsify the butter into the cock- a-leekie mixture then the parsley, check the seasoning, turn off the heat.

To serve:

1. 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!