Pheasant as in Szabolcs

FáCánsült Szabolcsiasan

Preparation info

  • 2

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 young pheasant, about pounds
  • ¼ pound smoked bacon, cut into little sticks


  1. Soak pheasant in cold water for a few hours.
  2. Pound pheasant with mallet, then pull the outer membrane off the skin. (Pheasant skin is not like chicken skin, but has a covering film.)
  3. Using the point of a knife or a larding needle, make incisions in fleshy parts of the pheasant, and insert the little bacon sticks. Salt pheasant inside and outside.