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Antelope Ginger Straps
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by:
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Necessary Ingredients:
2 lbs shoulder straps, cut 1/2" wide and 3" long 12 gingersnaps 1/4 cup olive oil 1 can onion soup, condensed 2/3 cup water 1/3 cup cider vinegar salt and pepper to taste |
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Cooking Directions:
Finely crush the ginger snaps and place them in a bag. Add antelope to the beg and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes. Serves4 |
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