Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 1whole pheasant, patted dry
- 5 tbspunsalted butter, divided
- 8 ozcarrots, cut into 1-inch grooved crescents
- 5 ozturnips, cut into 1-inch grooved crescents
- 5 ozsmall onions, thin roundels
- 5 ozcelery, thinly sliced
- 3 ozfresh black truffle, cut into crescents
- 2/3 cupgame or chicken stock
- kosher salt and black pepper, to taste
Known Ground reconstruction
A channel knife is optional for the historical grooved vegetables; their shapes and exact source weights are otherwise retained. 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. Stew the carrot, turnip, onion, and celery gently in 2 tablespoons butter until partly tender; keep them separate and warm.
2. Season the pheasant and poêle it in the remaining butter in a covered Dutch oven until about three-quarters cooked.
3. Set the bird in a cocotte, surround it with the prepared vegetables, and finish covered in a 350°F oven until it reaches 165°F (74°C). Add the truffle crescents and stock for the final few minutes.
4. Lift off excess fat from the liquor and serve the pheasant with its garnish directly from the cocotte.
Historical formula
Method
Proceed exactly as directed under “Poulet à la Demidoff” (No. 1464).
Source
A Guide to Modern Cookery — Recipe no. 1837.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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