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Ingredients

• 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

Description

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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