• 2 tablespoon Bacon drippings
• 1 large Onion, chopped
• 3 cups Cooked and ground Venison leftovers
• 2 Med. potatoes cut in 16 pcs.
• 1 tablespoon Flour
• 1 Clove garlic, minced
• 3 cups Beef broth
• 1/4 teaspoon Black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon thyme
• 1/2 tablespoon Chili powder

1. Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and other ingredients. Let simmer until tender.

A good way to use left over ground deer. But I usally don't have left overs, so I end up cooking fresh for the hash.