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
Experts have tracked the existance of recipes way back into antiquity, in truth as far as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics are a few tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a few scripts which described recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also recounts how the Romans made use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as parsley, basil and rosemary. These new spices and herbs caused an outbreak in manuscripts on cookery, many of which still exist in private libraries. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent meals, and consequentially chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes common in their social group. By the arrival of the 1900s, cookery publications are increasing in popularity as a result of better eduction, leisure time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Andrea's Venison Jerky recipe.
