Pheasant as Cooked by the Vinter's Wife (Fácán vincellérne módra)

inspired by The Fig Eater
by Jody Shields

6 very young pheasants, 1 to 1 1/2 pounds each
1 pound cured-cooked meaty bacon (Kaiser Fleisch)
Salt
1/4 teaspoon ground cloves
1 tablespoon chopped fresh marjoram
1/4 pound butter
About 30 perfect grape leaves, washed
1 bay leaf, crumbled
1 teaspoon grated lemon rind
1 teaspoon black peppercorns
10 tarragon leaves
3 pounds white seedless grapes
1/2 bottle red Burgundy-type wine
Cream Sauce (see below)
Liver Purée (see below)
Croutons (see below)
1/4 cup brandy
1 teaspoon currant jam
1 tablespoon lemon juice

1. Preheat oven to 350 degrees F. Clean, wash and dry the pheasants.
2. 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.
3. Spread the butter in an ample-sized roasting pan, and line it with half of the grape leaves. Place and pheasants on their breasts in the pan.
4. Meantime chop the rest of the bacon. Fry it, and pour bacon bits and fat over the pheasants.
5. Sprinkle the bay leaf, lemon rind, peppercorns and tarragon around the birds. Cover top with the rest of the grape leaves.
6. Place the roasting pan in the preheated oven and roast the birds for 40 minutes.
7. Remove pan from oven. Remove the top layer of grape leaves. Pull half of the grapes from the stems and add to the pheasants; leave the rest of the grapes in little bunches or clusters. Return pan to oven and brown the birds at 475 degrees for 5 minutes.
8. Set roasting pan on top of the stove, add half of the red wine, and baste pheasants for 5 minutes.

Makes 6 to 10 servings

This recipe is reprinted by permission from George Lang's Cuisine of Hungary, Copyright © 1991, 1994, published by Wings Books, distributed by Random House Value Publishing, Inc., Avenel, New Jersey.