Recipe Coments: The gingersnaps give this dish a gourmet taste and smell.

Recipe Instructions: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.

Ingredients:

• 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

Related Recipes: