Prep Time: 10 minutes | Cooking Time: 45 minutes | Servings: 4
The gingersnaps give this dish a gourmet taste and smell.
Finely crush the ginger snaps in a bag. Add Elkto 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.
- 2lb. Shoulder straps, cut 1/2" wide and 3" long (This can be any large game)
- 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