Preheat the oven to 180°C.
Peel the onions and then blanch in salted boiling water for 5 minutes. Remove from the pan and set aside.
Peel the mushrooms and cut into quarters.
Heat a deep frying pan over a medium heat and add a drizzle of olive oil. Season the pheasant and then add to the pan skin-side down. Allow to colour until golden brown and then turn the pheasant breast and colour for a further two minutes. Transfer to a baking sheet and cook in the oven for 6 to 8 minutes.
Add the onions and the bacon to the same pan and cook for 3 minutes before adding the mushrooms and a pinch of salt. Cook for 1 minute and then deglaze the pan with white wine. Allow to reduce and then add a glass of water and cook for a further 2 minutes.
Thoroughly clean the salsify and then peel and cut into 4cm batons. Set aside in a bowl of cold water with a slice of lemon. Remove from the water and pat dry when ready to cook.
Peel and finely chop the garlic. Pick and chop the parsley.
Heat a frying pan and add a knob of butter. Add the salsify to the pan and season with salt. Cook for 5 minutes and then add the chicken stock. Cover and cook for 10 minutes or until all the liquid has evaporated. Once cooked, stir in the garlic and the parsley.
Serve the roasted pheasant breast alongside the salsify and finish with the bacon and onion garnish.
«The pheasant can also be pan-fried or cooked with the bacon and onions.»