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Roast pheasant with wild mushroom, potato & bacon ragout
- 25g pack dried porcini mushrooms
- 1 oven-ready pheasant
- 1 tbsp sunflower oil
- 70g pack smoked bacon lardons
- 2 medium baking potatoes , chopped into small chunks
- 125ml white wine
- small handful flat-leaf parsley , roughly chopped
- small handful watercress leaves, to serve
- 1 tbsp olive oil
Directions:View on BBC Good Food
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