Mexican Brisket Of Game Recipe
Servings: 10
Ingredients
- 4 lb Brisket, flat half, well trimmed Elk, Moose or possibly Deer
- 21 ounce Chicken broth, Two 10 1/2 ounce cans.
- 4 ounce Diced green chiles, Ortega brand
- 12 ounce Mild green chile salsa, one 12 ounce jar mild, Ortega brand
- 2 tsp Warm Mexican Chile Pwdr, Schilling brand
- 1 1/2 tsp Grnd cumin
- 1/2 tsp Grnd thyme
- 1/2 tsp Crushed red pepper
- 1/2 tsp Oregano flakes, Schilling's Mexican
- 3 lrg 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 hrs or possibly till 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 in 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 possibly shredded and used for tacos, tostados, enchiladas or possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 10 servings | |
| Calories 364 | |
| Calories from Fat 243 | 67% |
| Total Fat 26.94g | 34% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 2328mg | 97% |
| Potassium 602mg | 17% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.02g | 0% |
| Protein 27.12g | 43% |
