1. Clean the pheasants and separate them into two pieces. Mix salt and pepper with flour. Lightly cover the pheasants with the flour mixture. Set aside.
2. In a large casserole, heat the olive oil and butter, stirring. Add the pheasants and cook over medium heat for 5 minutes on each side. When they are golden brown, continue cooking over low heat and add a glass of red wine. Continue cooking, basting frequently. After 10 minutes, add the remaining wine and cream, stirring constantly. Add the grapes and nuts. As soon as the sauce thickens, add salt and pepper if necessary.
3. Serve with grilled bread and a glass of Chianti.