-
1
Preheat the oven to 350F (180C).
-
2
Warm the oil and the cubes of pancetta in a Dutch oven or other large, heavy pot set over medium heat.
-
3
When the pancetta fat starts to color, add the pheasants and brown them lightly on all sides.
-
4
Peel the garlic cloves and slice each one in half lengthwise.
-
5
Add them to the pot with the sage leaves, then pour in the Marsala.
-
6
Let it come to a boil, cover the pot with a lid, and put in the oven for forty minutes.
-
7
Turn the pheasants once during cooking.
-
8
To make the mash, peel the potatoes and celery root and, keeping them separate, cut them into large pieces, as you would for boiled potatoes.
-
9
Put them in separate pans of cold water and bring to a boil, starting the potatoes ten minutes before the celery root.
-
10
As soon as both are tender, drain them, mix the potatoes and celery root together, and mash with the butter.
-
11
I do this with a potato masher, followed by a good whipping with a wooden spoon, but you could do it in a stand mixer if you dont mind the washing up.
-
12
To serve, divide the mash among four warm plates.
-
13
Lift the pheasants from the pot and put them on a chopping board.
-
14
Using a heavy chef s knife, cut each one in half lengthwise (this sounds scary if you have never done it before, but you will find one good push should do it).
-
15
Place half a bird on each pile of mash, then spoon over the hot juices and pancetta from the pan.
