Baking in hay is an old method: the hay will keep the heat in during cooking. Serves four.
Hay baked pheasant recipe
- 2 oven-ready pheasants
- 2 celeriac
- 500ml cider
- Fresh hay
- Cornish sea salt
- Milled black pepper
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 (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.