Recipe for Mexican Brisket of Game 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
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 tsp Hot Mexican Chile Powder, Schilling brand
1/2 tsp Ground cumin
1/2 tsp Ground thyme
1/2 tsp Crushed red pepper
1/2 tsp Oregano flakes, Schillings Mexican
Instructions:
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 doesnt 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.

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