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
- 1 tsplemon juice
- 3 tbspfresh unsweetened pineapple juice
- kosher salt and black pepper, to taste
Known Ground reconstruction
A clear skillet and explicit flame precautions make the source's flamed brandy step reproducible; unsweetened fresh pineapple juice keeps the finish savory. 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 in a warm serving dish.
2. Take the pan away from the hood and all flames. Add the brandy, ignite it with a long match, and let the flame subside completely.
3. Add the lemon juice and scrape the pan. At the last moment stir in the fresh pineapple juice and warm it without prolonged boiling.
4. Pour the short sauce over the pheasant and serve at once.
Historical formula
Ingredients
- pheasant
- brandy
- lemon juice
- fresh pineapple juice
Method
Sauté the pheasant in butter and place the pieces in a timbale. Deglaze with flamed fine Champagne and a little lemon juice; at the last moment add two or three spoonfuls of fresh pineapple juice. Pour over the pheasant and serve at once.
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.
Discussion
Comments are moderated before appearing here. Keep it useful, specific, and civil.
No approved comments yet. Be the first to add something useful.