Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 4whole partridges, patted dry
- 6medium tart-sweet apples, peeled, cored, and thinly sliced
- 4 tbspunsalted butter, divided
- 3/4 cupheavy cream
- kosher salt and black pepper, to taste
Known Ground reconstruction
Four small partridges are scaled around six tart-sweet apples. A covered Dutch oven substitutes for the terrine without turning the dish into an unrelated apple pan sauce. 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. Season the partridges and brown them in 2 tablespoons butter in a Dutch oven; transfer them to a plate.
2. Toss the apples briefly in the remaining butter until glossy but still firm.
3. Layer half the apples in the Dutch oven, arrange the partridges on top, cover with the remaining apples, and add the cream.
4. Cover and bake until every bird reaches 165°F (74°C), about 20 to 30 minutes. Rest briefly and serve directly from the cooking vessel.
Historical formula
Ingredients
- partridge
- three apples
- butter
- fresh cream
Method
Truss and colour the partridge in butter. Lightly sauté three peeled, sliced Reinette apples in butter. Put apple in a terrine, set the partridge on it, cover with the remaining apples, add fresh cream, close the terrine, finish in the oven, and serve as it stands.
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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