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.