Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1whole pheasant, patted dry
- 4 tbspunsalted butter, divided
- 12pearl onions, peeled
- 12small mushroom caps, cooked
- 3 ozfresh black truffle, cut into olive shapes
- 1 tbspbrandy
- 1/4 cupgame gravy or concentrated game stock
- kosher salt and black pepper, to taste
Known Ground reconstruction
A melon baller or careful knife shaping approximates the olive-shaped truffles. The garnish is added after two-thirds of the cooking as specified. 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, brown it in 3 tablespoons butter in a lidded Dutch oven, cover, and begin cooking.
2. Glaze the pearl onions separately in the remaining butter. When the pheasant is about two-thirds cooked, add the onions, mushroom caps, and olive-shaped truffles around it.
3. Continue covered until the thickest portion reaches 165°F (74°C). Move the bird and garnish briefly to a warm plate; deglaze with brandy and game gravy.
4. Return everything to the cocotte, spoon over the glossy cooking liquor, and serve immediately.
Historical formula
Method
Proceed exactly as for pheasant “_en casserole_,” and, when the cooking is two-thirds done, surround it with a garnish of small onions cooked in butter; small, cooked mushroom-heads and olive-shaped truffles, the latter taking the place of the potatoes, which are one of the garnishing ingredients of fowls “_en cocotte_.”
Source
A Guide to Modern Cookery — Recipe no. 1833.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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