Hungarian roast pheasant - hungary

6 servings

Ingredients

Quantity Ingredient
3 Pheasants-whole
3 Bay leaves
3 Cloves garlic-minced
3 Cloves-whole
3 tablespoons Parsley-chopped
3 tablespoons Celery leaves
3 Lemon slices-chopped/seeded
3 Sheets fat larding pork
S or 6 onion slices
6 tablespoons Mushroom peelings
1½ cup Tokay
1 cup Chicken stock
Salt & pepper to taste
3 tablespoons Red current jelly

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Clean and pluck pheasants. Do not pluck or remove the heads but protect them in oiled paper. Reserve the tails to decorate the platter. Rub the birds inside and out with salt and pepper, sprinkle with a little bit of Tokay.

Inside each pheasant put the bay leaves, garlic, cloves, parsley, celery leaves and chopped lemon. Cover each breast with the fat pork moistened with a little Tokay. Sew the openings, truss the birds and lay them side by side in a medium sized roasting pan. Add onion slices, mushroom peelings and moisten with one cup of Tokay and chicken stock. Season with salt and ten peppercorns.

Roast in a moderate 350 oven for forty five minutes basting every ten minutes. Carve the pheasants, slice the breasts and reshape the birds in their natural form on a heated serving platter. Remove the paper from the heads and arrange the feathers neatly with the tails.

Strain the pan gravy through a sieve into a saucepan and let it stand for a minute until the fat floats on top, skim off the fat, bring to a boil and stir in the jelly. Taste for seasoning and pour into a sauce boat.

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