It's Game season and we have chosen a simple recipe for you to try

  • 1hr
  • 4
  • Easy


  • 2 Oven Ready Pheasants
  • 2 Celeriac
  • 500ml Cider
  • Fresh Hay
  • 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 & 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

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