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1 quart prepackaged ground venison roast (see below)
1 onion, chopped
1 Tbs. margarine
1/4 cup cider vinegar
1 tsp. salt
1/4 tsp. pepper
3 to 4 cups water
2 Tbs. mustard
1 Tbs. Worcestershire sauce
1/4 tsp. seasoning salt
1. To prepare ground venison roast: roast venison at 350-degrees to internal temperature of 185-degrees. Once venison is cooked, remove meat from bones and refrigerate until cold.
2. Grind venison with large raw onions, to taste. Package ground venison in 1-quart freezer bags. Freeze until ready to make hash.
3. To make hash: combine prepared venison, onion, margarine, vinegar, salt, pepper, water, mustard. Worcestershire sauce, and seasoning salt in saucepan. Mix well. Cook mixture over low heat for 30 minutes, stirring frequently.
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