Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 2 servings.
Known Ground reconstruction
- 1whole partridge, patted dry
- 2 tbspunsalted butter
- 1/2small onion, quartered
- 1/2 cupsour cream or heavy cream
- 1 tsplemon juice, plus more to taste
- 1/4 cupgame stock, as needed
- kosher salt and black pepper, to taste
Known Ground reconstruction
The reconstruction scales the already-reviewed Pheasant with Cream formula to one partridge and uses temperature rather than a three-quarter-cooked visual cue. 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. Season the partridge and brown it gently in butter with the quartered onion in a small covered saucepan.
2. Add a splash of stock, cover, and cook at 350°F until nearly done.
3. Stir the cream with lemon juice and add it for the final 8 to 10 minutes, basting the bird without boiling the sauce hard, until the partridge reaches 165°F (74°C).
4. Adjust the sauce with salt and a few more drops of lemon, then serve with the onion.
Historical formula
Ingredients
- partridge
- butter
- onion
- sour cream
Method
Proceed exactly as for Pheasant with Cream: cook in butter with a quartered onion and, at three-quarters cooking, baste and finish with sour cream or ordinary cream sharpened with lemon.
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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