A Pot-Roast Pheasant with Celery Root Mash

Name: A Pot-Roast Pheasant with Celery Root Mash
Yield: enough for 4
Ingredients: olive oil – 2 tablespoons; pancetta cubes – 5 ounces (150g); oven-ready pheasants – 2; garlic – 2 cloves; sage leaves – 4; dry Marsala – 3/4 cup (200ml); potatoes – 4 medium to large; a whole head of celery root; butter – 4 tablespoons (50g)

December 14, 2011

Pheasant and celery get on rather well. I sometimes put thick ribs in with the aromatics for a pot-roast bird, and have included shredded celery in a salad of cold pheasant with Little Gem lettuce and walnuts. Celery root seems to be one of the most successful mashes to serve with the mildly gamey flesh of this bird (parsnip is good, too).

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