Antelope Ginger Straps


  • Cooking Time: 30-40
  • Servings: 4
  • 2lb. Shoulder straps, cut 1/2' wide and 3' long
  • 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


This Is A Simple Recipe, The Gingersnaps Gives It A Gourmet Taste And Smell. I Have Had This Recipe Prepared With Antelope, I Am Sure It Would Work Equally As Well With Other Larger Game.

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