SI Vault
 
A CHRISTMAS CHOICE OF FAIR AND FANCY GAME
Collected by Reginald Wells
December 26, 1955
In holiday spirit SI offers favorite recipes of nine famous sportsmen—but don't look for the ingredients at your corner grocer
Decrease font Decrease font
Enlarge font Enlarge font
December 26, 1955

A Christmas Choice Of Fair And Fancy Game

In holiday spirit SI offers favorite recipes of nine famous sportsmen—but don't look for the ingredients at your corner grocer

View CoverRead All Articles View This Issue
1 2 3 4 5

One of President Eisenhower's favorite game dishes is Quail Hash (see below), but when asked to nominate his overall favorite recipe for SI's Christmas collection he chose his own method of preparing freshly caught Colorado Mountain Trout.

According to the President, this should be done as follows: first, clean the trout, then roll it in olive oil and soundly season it with pepper. Dip the trout in corn meal and wrap each fish individually in aluminum foil. Cook the fish on a grill, 10 minutes on each side—absolutely no more, no less. It is important to have the charcoal at the peak of perfection. Peak heat is aimed for and the fish should go on the grill after the flames have died, but while the charcoal is still glowing hot. Ike insists: whether at a kitchen range or an outdoor grill, the prospective consumers of the trout must be precisely on station and eat the fish at once after it is removed from the grill. No waiting permitted.

As for Quail Hash, the President likes it prepared in this fashion:

For one serving take 2 dressed quail, simmer in 1 pint of chicken broth for 15 minutes; remove birds from broth and pluck meat from bones. Return the meat (finely chopped) to the broth until it is cooked; thicken with 1 tablespoon of flour, season to taste and serve on toast points or—as Ike prefers it—with hominy grits.

THE MAHARAJA OF BIKANER'S SAND GROUSE
His Highness the Maharaja Sri Kami Singhji Bahadur of Bikaner, a 31-year-old member of the Indian Parliament, is one of the best game shots in India. Though he has done much big game shooting, he likes gunning for imperial sand grouse best because they fly extremely fast. His favorite recipe, for which His Highness is internationally known, is Sand Grouse Indian Style. After removing the feathers and cleaning the birds, this is how to prepare them: "For 1 pound of sand grouse use 3 big onions, 2 small garlic pieces, 1 teaspoonful of pepper, 1 teaspoonful of coriander powder, 1 tablespoonful of salt and � teaspoonful of turmeric. Mince the meat of the bird. Slice and brown the onions, add other ingredients and fry mixture to a deep brown on a slow fire. When browned add about 4 cups of water and boil for one hour. Then add a few crushed cloves and little hot spices. Serve with rice."

THE DUCHESS OF MARLBOROUGH'S COLD GAME PIE

Both excellent shots, the Duke and Duchess of Marlborough entertain extensively at Blenheim Palace and frequently serve the Duchess' favorite dish, Cold Game Pie. Here is her personal recipe for six servings:

"Ingredients: 2 partridges, 2 eggs (hard boiled), 6 rashers of bacon, 4 ounces of mushrooms, a few pieces of parsley, a small onion, half pint of stock, 1 teaspoonful brandy and enough puff pastry for 1 medium-size pie dish.

"Take 2 medium-size, preferably young partridges and roast the birds for 15 to 30 minutes, according to taste. The oven should be very warm at the start and gradually reduced in temperature halfway through cooking. Next, cut the partridges into quarters, slicing them right down 'the middle, and lay the pieces into a medium-size pie dish. Between slices add chopped mushrooms, finely chopped parsley and a small onion. Then moisten with a quarter pint of stock. Over the partridges arrange evenly slices of the 2 hard-boiled eggs, then cover with 12 small pieces of lightly fried bacon (6 rashers cut into two pieces each). Add 1 teaspoonful of brandy and finally add another quarter pint of stock to moisten the top layer of pie. (Not more than half a pint of liquid should be used, and it can be reduced slightly according to taste). Next cover the pie with a layer of puff pastry and cook in a good warm oven for 15 to 20 minutes. It's a good idea to first cover the rim of the pie dish with a rim of pastry, then cut the pastry covering so it is larger than the pie dish, to allow for shrinkage."

COUNT ABENSPERG-TRAUN'S STUFFED BOAR'S HEAD

Continue Story
1 2 3 4 5