With the shooting season well under way, here’s a tasty suggestion for how to cook your pheasants.
2 oven-ready pheasants
Cornish sea salt
Milled black pepper
Sear the pheasant and celeriac in a hot pan and season well.
Soak the hay in cider.
Place the hay in a roasting tray and nestle the pheasant and celeriac inside and cover.
Roast in a hot oven 180C for 50 minutes (depending on size).
Remove from the oven and allow to rest for 20 minutes before serving.
Remember the pheasant will carry on cooking with the residual heat.
* Thanks to Game to Eat for the recipe. Find more food inspiration at www.gametoeat.co.uk