13/12/2012
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Cooking in a motorhome - Festive Pheasant Breasts in Cognac and Cream

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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


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

Method
  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.


 

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