Heat oven to 200C/180C fan/gas 6.
Pour about 200ml of hot water from
the kettle over the mushrooms and
leave to soak for 20 mins. Drain,
reserving the liquid. Squeeze any
excess liquid from the mushrooms,
but keep them whole.
Generously season the pheasant all
over. Heat the sunflower oil in a shallow
flameproof dish and slowly brown the
legs, turning frequently, for 20 mins.
Brown the breast for a further 10 mins,
then remove from the dish. Add the
bacon to the dish and sizzle until starting
to crisp. Throw in the potatoes, increase
the heat and fry with the bacon until
brown around the edges. Add the
mushrooms and fry to heat through.
Pour in the wine, sizzle for a moment,
and pour over the reserved mushroom
liquid, keeping the last drop back as it
may be gritty. Nestle the pheasant,
breast-side up, in the middle of the dish
and roast in the oven for 25 mins.
Remove from the oven, lift the pheasant
onto a plate, cover loosely with foil, then
leave to rest for about 15 mins. Tip any
resting juices into the potatoes, stir in the
parsley, then transfer everything into a
serving dish. Put the watercress in a bowl
and toss with a drizzle of olive oil. Serve
with the potato ragout and the pheasant
ready to carve.