Venison Machaca Style(Deer Or Elk) - cooking recipe

Ingredients

1 large game roast (or large chunks of meat)
seasoned meat tenderizer
3 Tbsp. margarine or cooking oil
water
1 tsp. oregano
1/2 tsp. garlic powder
1 tsp. celery seed
salsa (medium to hot)
1 medium onion, minced

Preparation

Remove all fat from venison.
Sprinkle meat with tenderizer. Melt margarine in skillet and add roast or meat chunks.
Brown on all sides.
Add water to almost cover meat.
Heat to boil; add oregano, garlic and celery seed.
Reduce heat, cover and simmer until meat falls apart when tested with fork (about 2 to 3 hours depending on size of roast).