Game Burrito Meat

A make-over of Mexican Meat Mix from Make-A-Mix Cookery, by Eliason, Karine; Harward, Nevada; Westover, Madeline; HP Books, Tucson, AZ, 1978.

5-8# boneless game roast

Put in large sprayed or greased dutch oven, cover with tight-fitting lid. Bake for 10-12 hours at 200ª 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, sauté 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.