Pheasant as in Szabolcs

Name: Pheasant as in Szabolcs (FáCánsült Szabolcsiasan)
Yield: 2 servings
Cuisine: Hungary
Ingredients: 1 medium-sized onion, sliced thin; 3 tablespoons sour cream; 1 teaspoon salt; ½ pound thin sheets of salt pork fat; 1 young pheasant, about 1½ pounds; ¼ pound smoked bacon, cut into little sticks

FáCánsült Szabolcsiasan

Preparation info

2
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 young pheasant, about 1½ pounds
¼ pound smoked bacon, cut into little sticks

Europe
Hungary
Dinner
Gluten-free
Eastern Europe

Method

Soak pheasant in cold water for a few hours.
Pound pheasant with mallet, then pull the outer membrane off the skin. (Pheasant skin is not like chicken skin, but has a covering film.)
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.