2 young pheasants, 150 g/6 oz smoked bacon, 1 tablespoon lard, 100 ml/2 and half fl oz red wine (eg. Egri Bikavér), 1 heaped teaspon flour, half teaspoon marjoram, salt
Draw and pluck the pheasents when ythey have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger.
Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.
Egri bikavér, Soproni kékfrankos