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    Antelope Ginger Straps

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves Four

    List of Ingredients

    6b. 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 more minutes.




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