Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1young whole pheasant, jointed
- 3 tbspunsalted butter
- 1/4 cupfine Champagne cognac or brandy
- 1mandarin, juiced, about 3 tablespoons
- 1/4lemon, juiced, about 1 teaspoon
- kosher salt and black pepper, to taste
Known Ground reconstruction
The fruit is measured after squeezing for practical shopping, while the defining one-mandarin/quarter-lemon relationship remains explicit. 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. Season and sauté the pheasant joints in butter over moderate heat, removing pieces as each reaches 165°F (74°C); keep them covered and warm.
2. Away from the hood and other flames, add the brandy, ignite it with a long match, and let the flame subside.
3. Scrape the pan and, at the last moment, add the juice of one mandarin and one-quarter lemon; warm briefly without reducing away their freshness.
4. Pour the sauce over the pheasant and serve immediately.
Historical formula
Ingredients
- pheasant
- mandarin juice
- lemon juice
Method
Proceed as for the pineapple-juice sauté, using the juice of one mandarin and the juice of a quarter lemon.
Source
Le Guide Culinaire — Relevés et entrées de gibier, pp. 895–953.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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