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Mexican Brisket of Game

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 ts Hot Mexican Chile Powder; Schilling brand
1 1/2 ts Ground cumin
1/2 ts Ground thyme
1/2 ts Crushed red pepper
1/2 ts Oregano flakes; Schilling's Mexican
3 lg Cloves garlic; crushed

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.

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