Category : Poultry
Author : AyAy
Hits : 3688
Rating :
Date : 17/03/2002
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
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. 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. Yield: Serves Four
Apricot Selection
Apricots should be well-formed and fairly firm, but not dull-looking, soft, brown-spotted, mushy or extremely firm. Pick apricots that are dark (...)
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