Cooking in a motorhome - Festive Pheasant Breasts in Cognac and Cream
COOKING IN A MOTORHOME
BY ANGELA CHESTER
Picture the scene – you arrive at your chosen destination, be it a quaint English village, a Scottish coastal town or a medieval French beau village, you marvel at the local delicacies in the bakery, cheesemonger’s or charcuterie, then you head back to your ‘van to get the tin-opener out for yet another variation of something-on-toast. Well, what else can you do in a confined space with no more than two hobs and a grill?
Here is a recipe idea for a wonderful festive treat to bring some Christmas cheer and decadence to your motorhome's kitchen...
Festive Pheasant Breasts in Cognac and Cream
2 boneless pheasant breasts
1 cup chicken stock
1 small glass cognac
1 cup single cream or Elmlea
2 tbsp olive oil
1 tbsp butter
Salt and black pepper
- Wash the pheasant breasts and pat them dry with a paper towel. Place them on a chopping board, cover them with plastic and roll them out a little so that they become thinner. Try to flatten out the thickest part of the breasts so that they cook evenly
- Heat the olive oil gently in a large wide frying pan and add the pheasant breasts. Fry them on both sides until they are slightly caramelised
- Add the chicken stock, salt, pepper and cognac and cook for a further five minutes or until the pheasant is cooked all the way through
- Add the cream and simmer for another five minutes. Serve straight away
- Don’t be tempted to add the cognac before the stock or to ‘flame’ it unless you’re cooking outdoors – a motorhome is too confined a space to risk a fire!
- This dish is perfect for a special occasion – try it with chicken breasts if you can’t get hold of pheasant or with ros? veal or even with turkey escalopes for a Christmas meal to remember
- For a little variety add a handful of sliced mushrooms or a few sage leaves a few minutes before you add the liquid to the pan
- This is a rich dish which needs only a plain accompaniment of boiled potatoes or rice with green beans or salad leaves