Easy Skillet Deer and Hash Browns
1 pound ground venison
1 can (10 1/2 ounces) Condensed Cream of Celery Soup
1/2 cup water
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 cups frozen hash-brown potatoes
3 slices process American cheese
1. Cook the venison in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese.