• Cooking Time: 30-40
  • Servings: 4
  • Preparation Time:


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
  • 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


  • 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.

Categories: Main Dish  Stove  Wild Game 
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