Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1young whole pheasant, jointed
- 3 tbspunsalted butter, for sautéing
- 100 gfresh black truffle, cut in thick slices
- 1/2 cupgame stock
- 1 tsplemon juice
- 3 1/2 tbspcold unsalted butter, about 50 g, cubed
- kosher salt and black pepper, to taste
Known Ground reconstruction
The costly 100-gram truffle quantity is retained because it defines the named version; no mushroom dilution is silently introduced. 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 thick truffle slices and turn them gently in the butter.
2. Finish each pheasant piece to 165°F (74°C), then arrange the bird and truffle in a warm covered serving dish.
3. Deglaze with game stock and lemon juice and reduce to a short sauce.
4. Off heat, whisk in the cold butter and pour the sauce over the pheasant just before serving.
Historical formula
Ingredients
- pheasant
- raw truffles
Method
Proceed as for the mushroom sauté, substituting 100 grams of raw truffles cut in thick slices for the mushrooms.
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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