Pheasant in Red Wine

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

Clean birds. Put 2 shallots, finely chopped, 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 a golden brown colour on all sides and almost tender.

Transfer pheasants to a large ovenpro