Pot-Roast Pheasant with Celery and Lovage Sauce

• 1 well-hung plump hen pheasant
• 45 g (1½ oz) unsalted butter

Heat half the butter and oil in a sauté pan. Add the shallots and stir for a few minutes until they soften. Add the celery and continue to sauté for a few more minutes. Transfer the vegetables to a casserole just large enough to hold the pheasant. Add the remaining fat to the sauté pan and brown the pheasant on all sides. Stuff a few lovage leaves inside the bird, season, and lay it breast-side