Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 4whole partridges, patted dry
- 1small carrot, finely diced
- 1small onion, finely diced
- 1celery rib, finely diced
- 1 ozlean ham, finely diced
- 1juniper berry, crushed
- 2 tbspbutter
- 1/4 cupbrandy
- 1/2 cupgame stock
Known Ground reconstruction
A Dutch oven with a tight lid replaces paste-sealing a terrine. The Matignon, juniper, brandy, fumet, and enclosed cooking method remain the defining elements. 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 375°F. Brown the partridges briefly, then place them in a snug Dutch oven.
2. Scatter carrot, onion, celery, ham, and juniper beneath and over the birds. Add butter, brandy, and stock.
3. Cover tightly and bake until the thickest portion reaches 165°F (74°C), about 25 to 35 minutes depending on bird size.
4. Rest 10 minutes and serve directly from the cooking vessel with the reduced juices.
Historical formula
Method
Brown the partridge in the oven and set in a _terrine_ just large enough to hold it, with a tablespoonful of Matignon (No. 227) and one crushed juniper berry, on top and beneath.
Add one-half oz. of butter, a liqueur-glassful of burnt brandy, and twice that amount of game _fumet_. Close the _terrine_; seal down the lid with a strip of paste; bake in a hot oven for twenty-five minutes and serve the dish as it stands.
Source
A Guide to Modern Cookery — Recipe no. 1866.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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