(Use moose burger, elk burger, or regular hamburger if you’re out of deerburger)
2 lbs. deerburger
1 medium to large onion (diced)
1 lump of margarine (about the size of a walnut)
1 large potato (cubed – peeled if you’re squeamish)
1 or two large carrots (sliced)
1/4 medium sized head of cabbage (shredded)
1/4 cup rice
1 to 4 bouillon cubes or to taste
1 small bay leaf (crushed)
1/2 tsp. thyme
2 tsp. salt
1/8 tsp. pepper
6 cups water
1 (15 oz.) can of tomatoes
In the bottom of a #12 Dutch oven, brown the deerburger and onion in the margarine. Add water, potatoes, carrots, and cabbage.
Bring to a boil and sprinkle the rice into the mixture. Add all remaining ingredients except the tomatoes.
Cover and simmer for 1 hour.
Just before serving, add tomatoes and skim off any fat that forms.
Should serve 8 adults or 4 hungry Boy Scouts.