Take a cast-iron casserole large enough to hold both pheasants. Melt the butter with the oil and brown the birds all over; lift them out on to a plate and season all over with salt and pepper.
Soften the leeks, carrot and garlic in the remaining oil. Add a bay leaf, half the black olives, stoned, and the wine. Place the pheasants on top, breast side down, and cover with a lid.
Cook in a moderate oven (Mark 5, 190°C, 375°F) for 1–1½ hours until the pheasants are cooked.
Move the pheasants on to a hot serving dish. Halve or joint them now, if more convenient. Scoop any surplus fat from the sauce; set the casserole over high heat and flame with the whisky or brandy. Mash the vegetables in the sauce to a purée (sieve if necessary) and add all the remaining olives. Heat the sauce through; if too thick, thin with
© 1987 Geraldene Holt. All rights reserved.