• 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.