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
- 1small carrot, finely sliced
- 1small onion, finely sliced
- 1celery rib, finely sliced
- 1 cupblack seedless grapes, peeled if skins are tough
- 2oranges, segmented with seeds and membrane removed
- 3/4 cupgame stock or unsalted chicken stock
- 3/4 cupunsweetened pomegranate juice
- kosher salt and black pepper, to taste
Known Ground reconstruction
A covered Dutch oven provides the enclosed, moist poêlé environment. Unsalted poultry stock reduced with the pheasant trimmings is a practical small-batch fumet; the black-grape, orange, and pomegranate identity is unchanged. 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. Season the pheasant. Melt the butter in a snug Dutch oven and soften the carrot, onion, and celery without browning; set the pheasant over the vegetables and cover tightly.
2. Cook in the oven, basting once or twice, until the thickest portion reaches 165°F (74°C), about 35 to 50 minutes depending on the bird. Uncover briefly near the end only if the skin needs colour.
3. Transfer the pheasant to a warm terrine or deep serving dish. Surround it with the black grapes and trimmed orange segments.
4. Strain the poêling liquor, measure it, and add equal combined quantities of stock and pomegranate juice. Reduce only until lightly concentrated, pour it around the pheasant and fruit, and serve immediately.
Historical formula
Ingredients
- pheasant
- black grapes
- orange segments
- game fumet
- pomegranate juice
Method
Poêle the pheasant until it is very juicy and barely coloured, then put it in a terrine. Surround with peeled black grapes and trimmed seedless orange segments. Add game fumet and an equal quantity of pomegranate juice to the poêling liquor; pour it 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.
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