Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1young whole pheasant, jointed
- 3 tbspunsalted butter, for sautéing
- 10small mushrooms, whole
- 1/3 cupconcentrated mushroom stock
- 1 tsplemon juice
- 1/2 cupgame stock
- 3 1/2 tbspcold unsalted butter, about 50 g, cubed
- kosher salt and black pepper, to taste
Known Ground reconstruction
Strong mushroom stock supplies the source's mushroom essence. The exact mushroom count and approximately fifty-gram butter finish are retained. 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 the pheasant joints and sauté them in butter over moderate heat. When nearly done, add the ten whole mushrooms, separately browned in a little of the butter.
2. Finish each pheasant piece to 165°F (74°C), then arrange the bird and mushrooms in a warm covered serving dish.
3. Deglaze the pan with mushroom stock, lemon juice, and game stock; reduce to a short sauce.
4. Off heat, whisk in the 50 grams cold butter and pour the sauce over the pheasant just before serving.
Historical formula
Ingredients
- young pheasant
- small mushrooms
- mushroom essence
- lemon juice
- game fumet
- butter
Method
Prepare the pheasant sauté. At three-quarters cooking, add ten small, whole, raw mushrooms sautéed in butter; finish cooking and serve in a timbale. Deglaze with mushroom essence, lemon juice, and game fumet; reduce, finish with 50 grams of butter, and pour over the pieces.
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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