Pheasant Breast with Lingonberries

Ingredients

• 480 g pheasant breast (4 breasts)
• Salt
• Pepper
• 4 Tbsp sunflower oil
• 100 g lingonberries (jar)
• 100 ml apple juice
• 150 ml poultry stock
• 1 tsp Cornstarch
• Lemon
• 200 g lamb's lettuce
• 1 Shallot
• 4 tbsp apple cider vinegar
• 50 g white bread
• 35 g walnut kernels

Instructions

1. 1.

   Rinse pheasant breasts under cold water, pat dry and season with salt and pepper. Heat 1 tbsp oil in a pan and brown the breasts on all sides. Remove from pan and place on parchment-lined baking sheet. Roast in preheated oven at 120 °C (fan 100 °C; gas: level 1–2) for about 30 minutes until cooked through.

2. 2.

   Meanwhile, bring lingonberries (with 2–3 tbsp of their juice), apple juice, and stock to a boil in a saucepan. Whisk cornstarch with a little cold water and use it to slightly thicken the sauce; let simmer for a few minutes. Squeeze half a lemon. Season sauce with 1 tbsp lemon juice, salt, and pepper.

3. 3.

   Wash and dry lamb's lettuce. For the dressing, peel and finely dice the shallot, then mix with 2 tbsp lemon juice, vinegar, 2–3 tbsp water, and 3 tbsp oil. Season with salt and pepper.

4. 4.

   Dice the white bread into small cubes. Heat remaining oil in a pan and toast the bread cubes until crisp; drain on kitchen paper. Roughly chop walnuts.

5. 5.

   Arrange lettuce on plates and drizzle with dressing. Spoon sauce over the salad. Slice pheasant breasts into rounds, place on top, and sprinkle with toasted bread cubes and walnuts.