Pheasant as Cooked by the Vintner’s Wife

Name: Pheasant as Cooked by the Vintner’s Wife (Fácán Vincelérne Módra)
Yield: 6 to 10 servings
Cuisine: Hungary
Ingredients: 10 tarragon leaves; 1 teaspoon black peppercorns; Liver Purée; 1 tablespoon lemon juice; 1 bay leaf, crumbled; 1 teaspoon currant jam; 1 pound cured-cooked meaty bacon (Kaiser Fleisch); Salt; ¼ teaspoon ground cloves; 1 teaspoon grated lemon rind; ¼ cup brandy; ¼ pound butter; 6 very young pheasants, 1 to 1½ pounds each; 1 tablespoon chopped fresh marjoram; Croutons; Cream Sauce; 3 pounds white seedless grapes; ½ bottle red Burgundy-type wine; About 30 perfect grape leaves, washed

Fácán Vincelérne Módra

Preparation info

6 to 10
servings

Difficulty
Complex

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

6 very young pheasants, 1 to 1½ pounds each
1 pound cured-cooked meaty bacon (

Europe
Hungary
Dinner
Eastern Europe

Method

Preheat the oven to 350°F. Clean, wash, and dry the pheasants.

Cut half of the bacon into little sticks and use to lard the pheasants. Salt the birds inside and outside and rub the cloves and marjoram in the cavity.

Spread the butter in an am