For the pheasant and jus:
Peel the carrot and apple and then roughly chop with the onion and place into a braising pan that will accommodate the two pheasants breast side up as well. Pour over the cider and wine along with the thyme and place the bacon strips over the birds. Roast for 30 minutes and remove the bacon from the top and continue roasting them for about 15 minutes longer or until clear juice appear when pierced with a fork. (Do not overcook pheasant because of how lean it is.)
Remove the birds and strain the jus. Place pan on the stove top and reduce the liquid to a 1/3 and swirl in the butter. Remove the back bone from each bird and serve one half per person.
For the celeriac-apple puree:
2 bulbs celeriac (also known as celery root)
For the apple wood spaetzle: (Can be made the day ahead)
In a food processor mince the bacon until very small pieces. Follow that with the eggs and flour, blend until combined. Add the milk seasoning and 2 TABLEspoons butter and process just until everything is fully incorporated. (do not over mix)
Let the batter rest for 30 minutes and bring a large pot of water to a boil and make yourself an ice bath to rapidly chill the cooked spaetzle.
Using a colander with large hole push the batter into the boiling water and let cook for 2 minutes once they all float. Strain and chill with the ice bath. Then toss with a little oil to keep from sticking at this point.
Before serving heat 2 TABLEspoons of butter in a skillet and toss the spaetzle and sauté until warm and golden brown.