Antelope ginger straps
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Recipe by: desi
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Main Ingredients:
2lb. 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
Cooking Preparation of the Recipe:
Finely crush the ginger snaps and place them in a bag. Add antelope to the bag 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. Yield: Serves Four
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