Ingredients

2 pheasants                    
4 shallots
2 tabelspoons olive oil     
3 tablespoons butter
1pt. Burgundy                  
8 oz mushrooms
1 tablespoon flour            
Seasoning

Method

Chop the shallots and the birds’ livers finely, mix together and place in the cavity of each bird.

Heat the olive oil and 2 tablespoons of butter in a large thick pan and sauté pheasants gently until they are golden brown.

Place the pheasants in a casserole and keep warm. Put red wine and mushrooms and onions in the pan and boil until reduced by half.

Thicken the sauce with the remaining butter and flour. Saute the mushrooms and onions, place round the birds and pour the sauce over.

Cover the casserole and cook in a moderate oven for 1½ - 2 hours.