2 lb sliced venison 1/8 thick
2 tbsp worcestershire sauce
2 tbsp soy sauce
1 tbsp salt
1 tsp ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup water
Directions
Slice the meat when it is lightly frozen. The cuts should be long,
thin and with the grain. Cut across the grain if you want more
tender, but more brittle jerky.
Trim off all of the fat. Marinate strips in a glass container
overnight. You may substitute 2 cups of red wine for the corn whiskey
and water.
Pat dry and arrange pieces side by side on an oven roasting rack,
with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave
oven door ajar to allow moisture to escape. Meat should be dark, dry
and store jerky in a cool, airtight container.
Servings: 10 servings
Andrea's Venison Jerky Recipe brought to you by Recipe Ideas
Categories: Jerky; Meat; Venison; Wild Game
The History of Recipes
Written cooking instructions as a concept can be tracked back into ancient history, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, early recipes were just very basic pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a very modern way of dining. He also informs us how the ancient chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and parsley. Later, there are two interesting books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of food prepared by the cooks of the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back many foods and spices from middle-east cuisine, including parsley and basil. The introduction of these new culinary ideas created a surge in books on cooking, most of which still exist in private libraries. For the decades that followed, the powerful families of the West competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. However, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books are in high demand, as a result of higher levels of literacy, people having more spare time and being a little richer. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Andrea's Venison Jerky recipe.
