Monday, June 30, 2008

Game Burrito Meat

This recipe is based on Mexican Meat Mix, from Make-A-Mix Cookery, by Eliason, Karine; Harward, Nevada; Westover, Madeline; HP Books, Tucson, AZ, 1978. God has blessed the hunters in the family with success in the past few years. This year we look forward to Mr. Wonderful filling a moose tag.

5-8# boneless game roast (I prefer moose or elk for this recipe.)

Put in large sprayed or greased dutch oven, cover with tight-fitting lid. Bake for 10-12 hours at 200ยช until well done.

Separate meat from juice. Cool meat, then shred. Store juice in refrigerator for later use. This will also help the juice to separate from the fat. Remove fat.

In large dutch oven, saute 1 large onion, chopped and 4 oz. chopped green chilies or jalapenos, drained, in 2 tablespoons of olive oil. When soft add 24-32 oz. green chili salsa (or other type salsa that you prefer), 1/4-1 tsp. garlic powder, 4 tablespoons flour, 1 tsp. salt, 1-1/2 tsp. cumin. Heat until thickened. Add meat and juices. Simmer until heated through. Freezes well.

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