Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1whole pheasant, patted dry
- 3 tbspunsalted butter
- 1 tbspbrandy
- 1/4 cupgame gravy or concentrated game stock
- kosher salt and black pepper, to taste
Known Ground reconstruction
A lidded Dutch oven supplies the moist poêling environment; no generic vegetable garnish has been added to this intentionally simple formula. 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 350°F. Season the pheasant and brown it gently on all sides in butter in a lidded Dutch oven.
2. Cover and cook, basting once or twice, until the thickest portion reaches 165°F (74°C). Move the bird briefly to a warm plate.
3. Deglaze the casserole with brandy, add the game gravy, and scrape up the browned bits; simmer only until glossy.
4. Return the pheasant to the casserole, cover, and serve immediately and very hot.
Historical formula
Method
Truss the pheasant as for an entrée, and _poële_ it in butter only. This done, swill the saucepan with a few drops of brandy and a tablespoonful of game gravy.
Cover the utensil, and serve the dish burning hot.
Source
A Guide to Modern Cookery — Recipe no. 1832.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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