Breast of Pheasant with Lingonberries

Rinse pheasant breasts under cold water, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a pan and fry pheasant breasts on all sides until brown. Remove from pan and place on a baking sheet lined with parchment paper. Bake in preheated oven at 120°C (fan 100°C; gas mark 1-2) (approximately 250°F) and let simmer about 30 minutes.

Meanwhile, measure out lingonberries (with 2-3 tablespoons of their juice) into a pot, along with apple juice and stock and bring to a boil. Mix the starch with a little cold water, add to the pot and thicken the sauce; let simmer for a few minutes. Meanwhile, squeeze the lemon. Season sauce with 1 tablespoon lemon juice, salt and pepper.

Rinse salad and spin dry. For the dressing, peel shallot and finely chop and mix with 2 tablespoons of lemon juice, vinegar, 2-3 tablespoons water and 3 tablespoons of oil. Season with salt and pepper.

Cut white bread into small cubes. Heat remaining oil in a pan and fry bread cubes until crispy; then drain on kitchen paper. Coarsely chop walnuts.