Mexican brisket of game

10 Servings

Ingredients

Quantity Ingredient
4 pounds Brisket; flat half, well trimmed Elk, Moose or Deer
21 ounces Chicken broth; Two 10 1/2 oz cans.
4 ounces Diced green chiles; Ortega brand
12 ounces Mild green chile salsa; one 12 oz jar mild, Ortega brand
2 teaspoons Hot Mexican Chile Powder; Schilling brand
1½ teaspoon Ground cumin
½ teaspoon Ground thyme
½ teaspoon Crushed red pepper
½ teaspoon Oregano flakes; Schilling's Mexican
3 larges Cloves garlic; crushed

Directions

Place the brisket in a roasting pan. In a large bowl mix all the remaining ingredients and blend well. Pour over the brisket, cover and place in a preheated 275 degree oven. Cook approximately 6 hours or until very tender.

Cook uncovered the last hour. Check occasionally to be sure the sauce doesn't dry out too much. If more liquid is needed add more chicken broth.

The sauce should be the consistency of a good gravy when done.

NOTES : Note - This can be eaten as a brisket or shredded and used for tacos, tostados, enchiladas or burritos. If you use it shredded mix it with the sauce as you shred it. This will freeze well if packaged correctly.

Recipe by: LeRoy Trnavsky Combination of 4/11/92& 4/26/92 Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.

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