Cinnamon pheasant breast

with candied lingonberries, potato rösti and orange jus  

• 

• Cinnamon pheasant breast with candied lingonberries, potato rösti and orange jus
  Serves 4

• 4 pheasant breasts
  8 slices of bacon

• marinade
  3 cinnamon sticks
  1/2 tbsp coriander seeds
  1/2 tbsp fennel seeds
  1/2 tbsp sea salt
  1 tsp sugar
  1 tbsp rapeseed oil

• candied lingonberries
  1/2 kg lingonberries
  200 ml water
  1 cinnamon stick
  2 tbsp sugar
  50 ml brandy

• potato rösti
  1 kg potatoes
  2 yellow onions
  2 thyme sprigs
  50 ml rapeseed oil

• orange jus
  1 shallot
  150 ml white wine
  4 tbsp soy sauce
  2 oranges
  150 ml chicken stock
  1 tbsp cornstarch
  1/2 tbsp honey
  20 g butter

• 8 spring onions
  
  marinade
  Roast the spices in a dry frypan until they become fragrant. Put in a mortar or a coffee grinder and mix with the salt, sugar and rapeseed oil. Put the pheasant breasts in the marinade and leave for about 3 hours.

• candied lingonberries
  Boil the water, add the lingonberries and cinnamon sticks, boil for 5 minutes. Add the sugar and simmer for 2 minutes. Let cool, add the brandy. Keep cool until served.

• potato rösti
  Peel and grate the potatoes coarsely. Chop the onion and mix with the potato and thyme. Shape into potato cakes and fry in frypan with oil until the surface is crispy. Finish off in the oven.

• orange jus
  Chop the shallot in large pieces and boil in the wine for 10 minutes. Add the chicken stock, soy sauce, orange juice and orange peel, and let boil for 5 minutes. Thicken with cornstarch and mix in the butter.

• Brown the pheasant breasts. Wrap the bacon around the pheasant and roast in oven at 180° for 8–10 minutes.

• Blanche the spring onions in lightly salted water and place on a plate. Slice the pheasant breasts in smallish pieces and place on plate together with lingonberries and potato rösti.