it wasn't this one, but this is the gist. i didn't pot-roast it, i casseroled it with more liquid but the recipe looks similar.
Pot-Roast Pheasant with Celery and Sage
Serves two hungry people
The pheasant?s lack of fat means that we need to find ways of keeping the meat moist while cooking. The traditional way is to wrap it streaky bacon. Another way if to let the pheasant cook in its own steam, a pot roast.
One plump pheasant
2 thick slices of butter
4 juicy garlic cloves (peeled)
3 large stalks of celery cut into 2cm lengths
12 smallish new potatoes
6 decent size leaves of sage
250ml white vermouth (or you could use a very dry white wine)
Set the oven at 180. Season the bird with salt and pepper. Melt half the butter in a deep casserole dish, (make sure you have the lid). Brown the bird in the hot butter and let it colour on all sides. When the skin is golden, remove the bird and pour away the butter and wipe any sticky goo from the pan with kitchen paper.
Melt the remaining butter to the pan and add the potatoes, letting them colour slightly. Then add the garlic, celery pieces, the sage and celery leaves and season to taste. Pour over the vermouth and bring to the boil, letting it bubble for a minute or two, then return the bird and it?s juices. Cover with a lid and transfer to the oven for 35-40 minutes.
Carve and serve.