(Deer) Antelope Ginger Straps

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.

INGREDIENTS:

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 venison 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.

Yield: Serves Four