Pheasant in Red Wine

• 2 young pheasants
• 4 shallots, finely chopped
• 2 tablespoons olive oil

Clean birds. Put 2 finely-chopped shallots and the pheasant liver into the cavity of each bird. Heat olive oil and 2 tablespoons butter in a large thick pan and sauté pheasants gently until they are golden on all sides and almost tender.

Transfer pheasants to a large oven-proof casserole and