• 2 young pheasants
• 4 shallots, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 pint red burgundy
• mushroom stalks
• 1 tablespoon flour
• salt and freshly ground black pepper

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 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.