ANTELOPE GINGER STRAPS
- 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.