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
Transcribed cooking instructions as a concept can be observed far back into antiquity, in truth as far into history as early Egypt, and quite possibly further than that. However, these, early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius wrote some documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also informs us how the early Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Continuing our culinary historical journey, we find two interesting recipe books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food prepared by the chefs of the upper classes. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like rosemary and coriander. The introduction of these new foods and spices caused an outbreak in cookery books, many of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve up the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the twentieth century, cook books are increasing in popularity mostly as a result of more people being able to read, people having increased free time and disposable income. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Bear Steaks With Greek Seasonings recipe.
