- 2lb. antelope shoulder straps, cut 1/2" wide and 3" long
- 12 gingersnaps
- 1/4 c. Olive oil
- 1 can condensed onion soup
- 2/3 c. water
- 1/3 c. cider vinegar
- Salt and pepper to taste
In a gallon sized plastic zip-top bag crush ginger snaps. Add antelope one at a time to the bag and shake to coat evenly. Heat the olive oil in a large skillet and brown antelope on both sides. Add onion soup, water, and vinegar to skillet and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add the remaining gingersnaps from the bag, salt, and pepper; and simmer until sauce thickens slightly.
"All the animals of the earth, all the birds of the sky, all the small animals that scurry along the ground,
and all the fish in the sea will look on you with fear and terror. I have placed them in your power.
I have given them to you for food, just as I have given you grain and vegetables. "
Genesis 9:2-3
