Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1young whole pheasant, spatchcocked, flattened, and excess bones removed
- 4 tbspunsalted butter, melted; divided
- 1/3 cupDijon mustard
- 1/4 tspcayenne pepper
- 1 1/2 cupsfine breadcrumbs
- 1lemon, thinly sliced
- 1 cupdevilled sauce, for serving
- kosher salt and black pepper, to taste
Known Ground reconstruction
Kitchen shears and careful spatchcocking replace specialist boning; a two-zone grill prevents the mustard crumb coating from burning before safe doneness. 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 and a grill for two-zone cooking. Season the flattened pheasant, brush with half the melted butter, and roast until partly cooked, about 15 minutes.
2. Mix mustard with cayenne and coat the bird thoroughly. Cover copiously with breadcrumbs, press them on with a spatula, and drizzle with remaining butter.
3. Grill gently, mostly over indirect heat, turning carefully, until the thickest portion reaches 165°F (74°C) and the crumbs are browned.
4. Set on a round platter bordered with lemon slices and serve the devilled sauce separately.
Historical formula
Method
For this preparation only young pheasants are used; although, provided they be tender, adult pheasants will answer the purpose. The procedure is precisely the same as that described under “Poulet Grillé” (No. 1636).
Source
A Guide to Modern Cookery — Recipe no. 1839.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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