2 lb bear steaks
1/2 cup olive oil
1/2 cup lemon juice
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp combination of oregano, marjoram, r, osemary and/ o
Directions
Trim all visible fat from the bear as it turns rancid rapidly.
Whisk the other ingredients together until emulsified. Use the
emulsion to marinate the meat for 2-3 hours, refrigerated. Longer
marinading before cooking does not improve the meat as the remaining
bear fat will go rancid despite refrigeration. Grill, broil or saute
the steaks until WELL DONE. Bear should always be thoroughly cooked
as a trichinosis precaution. Serve immediately.
Do not try making a gravy from the marinade as it will usually have
picked up a gamy taste from the bear meat.
Jim Weller
Servings: 4 servings
Bear Steaks With Greek Seasonings Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Experts have proved the existance of recipes back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further. However, these, early recipes were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Roman Empire a man called Apicius assembled some documents detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also tells us how the Romans made use of many spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. As our culinary historical trip moves on a few more years there are two recipe books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that we all know today, but rather descriptions of the types of food on the menus of the wealthy. In the fifteenth century, the Crusaders brought back many foods and spices from the holy lands, such as parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in recipe books, most of which are now in academic collections. Over the following few hundred years, the powerful families of Europe competed to serve up the most extravagent banquests, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous 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 collating, testing, and recording recipes of the day. By the arrival of the 20th century, recipe publications were in great demand, as a result of better eduction, more free time and being a little richer. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bear Steaks With Greek Seasonings recipe.
