Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Cooking in a motorhome - Festive Pheasant Breasts in Cognac and Cream





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

Recipe for pheasant in a cognac and cream sauceIngredients
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

  1. 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
  2. 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
  3. 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
  4. Add the cream and simmer for another five minutes. Serve straight away
Top Tips
  • 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
Download the pdf of this pheasant with cognac recipe.

For more great ideas for cooking in a motorhome take a look at our motorhome recipies by Angela Chester

For advice and information on what to store in your motorhome, what kitchen equipment to carry and top food storage tips, there is a great feature in the May 2011 issue of MMM.


Back to "Practical Advice" Category

13/12/2012 Share this story   Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Recent Updates

What Motorhome brings you the best of 2022 featuring the best non-fixed bed motorhome to buy between £70k and £100k: the Pilote P696U Évidence ...

Spotlight on... RoofBunk

Nottingham-based RoofBunk builds a rooftop tent that’s compatible with any vehicle, offering a cost-effective ...

HemBil campers

From CMC comes the rather cool HemBil range, here we look at three of its key models

Motorhome running costs - saving money with fuel economy

With diesel and petrol prices at a record high, now’s the time to start thinking about measures to mitigate ...

Other Articles

This Yorkshire-based converter prides itself on offering value for money with its adventure-ready Trouvaille Pop Top. Having just launched a high-top ...

Why motorhome and campervan owners should consider renting out their campervans this summer

With staycations on the rise, increasing numbers of holidaymakers are looking to campervan and motorhome ...

A buyers' guide to motorhome and campervan awnings

The best way to increase campsite real estate is with an awning. With choices, choices everywhere, let’s take ...

Pilote campervans - range overview

The French manufacturer, Pilote, offers a significant range of campervans to British buyers. Here, we ...