4 caribou steaks 1 thick
3 cl garlic or to taste
2 tbsp olive oil
1 salt & pepper to taste
1 green peppercorn sauce:
4 tbsp butter
1/4 cup whole green peppercorns
1 salt to taste
1 tbsp cognac
Directions
Carefully trim away all visible fat. Combine garlic and olive oil.
Pour over steaks and marinate, refrigerated, over night. Season
steaks with salt and freshly ground pepper. Broil or grill 5 - 7
minutes per side or until meat has only a hint of pink.
For the sauce: in small sauce pan, melt butter and stir in remaining
ingredients. Heat to boiling, stirring occasionally. Place the steaks
on warmed plates and pour the sauce over them
Servings: 4 servings
Caribou Steaks With Green Peppercorn Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into ancient history, in fact as far into history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these early records were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts is a collection of stone 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 people feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Closer to modern times, we have some books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is served today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas caused a surge in recipe publications, the majority of which still exist in private libraries. During the succeeding few centuries, the wealthy families of Europe strove to serve up the most extravagent meals, and because of this chefs and their recipe collections became highly prized. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing popular recipes of the day. By the time we get to the twentieth century, recipe books were greatly in demand mostly as a result of higher levels of literacy, increased leisure time and disposable income. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Caribou Steaks With Green Peppercorn Sauce recipe.
