Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 4whole partridges, patted dry
- 3 tbspunsalted butter, divided
- 2 tbspbrandy
- 1/2 cupgame stock or unsalted chicken stock
- 1/2 cupdemi-glace
- 2 ozfresh black truffle, thickly sliced
- 4 ozslab bacon, blanched and diced
- 1 lbBrussels sprouts, cooked, drained, and roughly chopped
- 1/8 tspfreshly grated nutmeg
- black pepper, to taste
Known Ground reconstruction
The source explicitly reduces the Pheasant Kotschoubey garnish quantities for partridge. This four-bird reconstruction scales that smaller garnish across four servings without changing its truffle-and-sprout identity. 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 in 1 tablespoon butter in a snug Dutch oven. Add brandy and stock, cover, and cook until each bird reaches 165°F (74°C).
2. Add the truffle slices and demi-glace for the final 8 to 10 minutes, basting the birds with the clear glaze.
3. Fry the blanched bacon in 1 tablespoon butter. Add the hot chopped Brussels sprouts, remaining butter, pepper, and nutmeg; stew gently until the flavours combine.
4. Serve the partridges in the casserole with their truffle glaze and send the bacon-and-Brussels-sprout garnish separately.
Historical formula
Ingredients
- partridge
- truffles
- Brussels sprouts
- fresh bacon
Method
Proceed as for Pheasant Kotschoubey, reducing the quantities of Brussels sprouts and bacon by half.
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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