Clean birds. Put 2 shallots, finely chopped, and the pheasant liver into the cavity of each bird. Heat olive oil and
Transfer pheasants to a large ovenproof casserole and keep warm. Pour red wine into pan in which you have cooked birds and cook over a high heat, amalgamating wine with the pan juices. Add mushroom stalks and continue to cook until the liquid is reduced by half. Thicken the sauce with the remaining butter and flour. Simmer for a few minutes; strain through a fine sieve into a bowl and allow to cool slightly so that grease can be skimmed off the surface.
Pour wine sauce over the pheasants, correct seasoning and add Glazed Onions and Sautéed Mushroom Caps. Cover casserole and cook in a moderate oven (375°-M4) until pheasants are tender.
Cook small white onions in boiling salted water until they are tender; drain well. Melt butter in a saucepan; add sugar and stir until well blended. Add onions and cook slowly until they are glazed. Keep warm.
Sauté button mushrooms in butter. Season to taste with salt and freshly ground black pepper. Keep warm.