Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 2 servings.
Known Ground reconstruction
- 1whole partridge, patted dry
- 2 tbspunsalted butter
- 1 tbspcognac
- 1/4 cupgame gravy or concentrated game stock
- kosher salt and black pepper, to taste
Known Ground reconstruction
A small lidded Dutch oven replaces the earthenware casserole; the restrained cognac-and-gravy finish remains the entire point of the preparation. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.
Instructions
1. Heat the oven to 350°F. Season the partridge and brown it gently on all sides in butter in a small lidded Dutch oven.
2. Cover and cook in the oven until the thickest portion reaches 165°F (74°C). Transfer the bird briefly to a warm plate.
3. Deglaze the casserole with cognac, then add the game gravy and scrape up the browned bits. Simmer just until glossy.
4. Return the partridge to the casserole, cover, and serve immediately and very hot.
Historical formula
Ingredients
- partridge
- butter
- cognac
- game gravy
Method
Proceed as for Pheasant in Casserole: truss the partridge for an entrée, poêle it in butter in an earthenware casserole, deglaze with cognac and game gravy, cover, and serve very hot.
Source
Le Guide Culinaire — Relevés et entrées de gibier, pp. 895–953.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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