Ingredients:
2 young pheasants
150 g/6 oz smoked bacon
1 tablespoon lard
100 ml/2 and half fl oz red wine (eg. Egri Bikavér)
1 heaped teaspon flour
half teaspoon marjoram
salt
Procedures:
1. Draw and pluck the pheasents when ythey have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger.
2. Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.
Recommended wines:
Egri bikavér, Soproni kékfrankos
2 young pheasants
150 g/6 oz smoked bacon
1 tablespoon lard
100 ml/2 and half fl oz red wine (eg. Egri Bikavér)
1 heaped teaspon flour
half teaspoon marjoram
salt
Procedures:
1. Draw and pluck the pheasents when ythey have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger.
2. Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.
Recommended wines:
Egri bikavér, Soproni kékfrankos
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