Recipes

Antelope Ginger Straps

Main Dish  Stove  Wild Game 

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

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.

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