KAMPFIRE KOOKIN’ WILD THANGS

DEERBURGER SOUP

(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.