Antelope Ginger Straps
Source of Recipe
Master Chef Don Easley
List of Ingredients
6b. 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 more minutes.