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Mexican Brisket Of Game

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CATEGORY CUISINE TAG YIELD
Meats Mexican 10 Servings

INGREDIENTS

4 lb Brisket, flat half well
trimmed Elk Moose or
Deer
21 oz Chicken broth, Two 10 1/2 oz
cans.
4 oz Diced green chiles, Ortega
brand
12 oz Mild green chile salsa, one
12 oz jar mild Ortega
brand
2 t Hot Mexican Chile Powder
Schilling brand
1 1/2 t Ground cumin
1/2 t Ground thyme
1/2 t Crushed red pepper
1/2 t Oregano flakes, Schilling's
Mexican
3 Cloves garlic, crushed

INSTRUCTIONS

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@juno.com (LeRoy C Trnavsky) on  Sep 8, 1998, converted by
MM_Buster v2.0l.

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