It's Game season and we have chosen a simple recipe for you to try 1hr 4 Easy Ingredients 2 Oven Ready Pheasants 2 Celeriac 500ml Cider Fresh Hay Cornish Sea Salt Milled Black Pepper Method 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 & celeriac inside and cover. Roast in a hot oven 180ºC 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 For more information about Game to Eat visit www.gametoeat.co.uk About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments