The Křivoklát Castle is an attractive tourist destination; it was founded at the beginning of the 12th century by Prince Vladislav, photo by: Archiv Vydavatelství MCU s.r.o.Prague - Malá Strana, Vltava River, and Charles Bridge, photo by: Archiv Vydavatelství MCU s.r.o.Prague towards the northwest, photo by: Archiv Vydavatelství MCU s.r.o.The beauty of the countryside, known as Bohemian Paradise, has enchanted many artists, photo by: Archiv Vydavatelství MCU s.r.o.Český Šternberk Castle, photo by: Archiv Vydavatelství MCU s.r.o.Koněprusy Caves, the largest cave system in Bohemia, photo by: Archiv Vydavatelství MCU s.r.o.Mělník Chateau and tower of the Church of St. Peter and Paul as seen from the historic locks in Hořín, photo by: Archiv Vydavatelství MCU s.r.o.
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Central Bohemia - Regional specialty

The successor to the Habsburg throne, Franz Ferdinand d’Este (1863-1914) was an avid hunter (before he himself was shot). The recipe below presents one of his favourite dishes:

Roasted pheasant a la Ferdinand d´Este

  • two or three pheasants
  • bacon - 200g
  • onion - 100g
  • root vegetables (carrot, celery root, parsley root) - 300g
  • butter - 50g
  • salt
  • bay leaf, allspice, whole peppercorns, juniper berries, thyme

1. Cut the cleaned pheasants in half and lard their legs and breasts by inserting bits of raw bacon. Salt thoroughly and place in a pan onto the chopped root vegetables, roughly chopped onions, remaining bacon, and spices. Add a little water and a large pat of butter, and slowly bake at 160° C.

2. Bake covered, stewing at first and only at the end of cooking turn up the heat.

3. In some places they add pieces of fruit when the pheasant is almost finished baking – for example, plums and apples or also fruit marmalades.

4. Divide into single servings and serve with the baked vegetables and natural drippings.

Sometimes poultry, rabbit, pork knee, and other meats are prepared according to this recipe. Food cooked in this way is said to be “in the wild manner” or “a la pheasant”.