Antelope Ginger Straps
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This is a simple recipe, the
gingersnaps gives it a gourmet taste and smell. I have had this recipe prepared
with antelope, I am sure it would work equally as well with other larger game.
2lb. Shoulder straps, cut 1/2" wide and 3" long
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste
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 of minutes.
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