Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1whole pheasant, about 2 1/2–3 lb, patted dry
- 3 tbspunsalted butter, divided
- 2 tbspbrandy
- 1/2 cupgame stock or unsalted chicken stock
- 1/2 cupdemi-glace
- 2 ozfresh black truffle, thickly sliced
- 4 ozslab bacon, blanched and diced
- 1 lbBrussels sprouts, cooked, drained, and roughly chopped
- 1/8 tspfreshly grated nutmeg
- black pepper, to taste
Known Ground reconstruction
A covered Dutch oven replaces the earthenware casserole and prepared demi-glace stands in for game glaze. Truffle remains part of the defining finish; it is not replaced by ordinary mushrooms. 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. Brown the pheasant lightly in 1 tablespoon butter in a snug Dutch oven. Add the brandy and stock, cover, and cook until the thickest portion reaches 165°F (74°C).
2. Near the end of cooking, add the sliced truffle and demi-glace to the casserole. Baste the bird and keep covered while the truffle perfumes the sauce.
3. For the separate garnish, fry the blanched bacon in 1 tablespoon butter until lightly crisp. Add the hot chopped Brussels sprouts, remaining butter, pepper, and nutmeg; stew gently for about 20 minutes.
4. Serve the pheasant in its casserole with the clear, buttered truffle glaze. Send the bacon-and-Brussels-sprout garnish separately.
Historical formula
Method
Cook the pheasant “_en casserole_,” and add to it, when it is almost done, two oz. of fine, raw truffle slices, and a little excellent game glaze, clear and well buttered.
Serve the following garnish separately:—Fry in butter four oz. of _blanched_, fresh breast of bacon, cut into dice. When the pieces are properly frizzled, add to them one lb. of freshly-cooked, well-drained, uncooled, and roughly-chopped Brussels sprouts. Add two oz. of fresh butter, a little pepper and grated nutmeg, and stew gently for one-half hour, that the garnish may just be ready in time for dishing.
Source
A Guide to Modern Cookery — Recipe no. 1840.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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