Antelope Ginger Straps

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[font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]This is a simple recipe, the gingersnaps gives it a gourmet taste and smell. [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]INGREDIENTS: [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]2lb. Shoulder straps, cut 1/2" wide and 3" long [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]12 Gingersnaps [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]1/4 cup Olive oil [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]1 can Onion soup, condensed [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]2/3 cup Water [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]1/3 cup Cider Vinegar [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]Salt and pepper to taste [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]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. [/size][/font] [font "Arial, Helvetica, adobe-helvetica, Arial Narrow"][size 2]Yield: Serves Four[/size][/font]
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