Deer Cheeseburger Rice

This recipe is one for your own recipe book.  Its quick, easy, and delicious. It also hides the wild flavor of the deer.  If you're trying to clean out some ground deer before next season begins, give this recipe a try.

Ingredients
1 pound ground deer
2 T mustard
1 1/2 cups shredded cheddar cheese
1/2 cup ketchup
1 medium sized onion chopped
1 1/2 cups brown rice uncooked
1 1/2 cups water

Directions:
Brown deer meat and drain the grease.  While your meat is browning, place rice and water into a saucepan and follow the cooking directions on the package.  Once the rice is cooked, add the rice, mustard, ketchup and onion to the browned meat.  Cover the mixture on low heat for about 3-4 minutes to allow the onions to become tender.  Then remove from heat and add the shredded cheese.  Serve with tomato or pickles and enjoy!

This recipe is linked to Seasonal Sundays

Orange Fish Fillets and Rice

This recipe turned out fantastic because my wife really enjoyed it.  This is tilapia with rice and orange sauce.  The dish masks most of the fishy flavor with its wonderful orange sauce.  The dish can be prepared with any type of fish that you have, and you could probably use a fish that generally has a strong flavor because the sauce really hides the strong fish flavor.  Also, do not be intimidated by the orange sauce; it pairs really nicely with the fish. So, if you have some spare fillets around give this recipe a try. I don't think you will be disappointed.

Ingredients

1 1/2 cups orange juice (from actual oranges or bottled orange juice)

2 T lemon juice

1/2 cup dry white wine

1/2 tsp dill weed

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

2 T cornstarch

2-4 green onions (chopped)

4-6 fillets

Olive oil

Directions

Combine orange juice, lemon juice, wine, dill weed, garlic, salt, and pepper in a medium size mixing bowl.  Mix all the ingredients well and add the fish fillets.  Cover the bowl, place it in the fridge, and let the fish marinate for 1-3 hours.  Then pour 3/4 of the marinade into the saucepan and reserve 1/4 of the marinade in a small mixing bowl.  Boil the marinade in the saucepan. Add the cornstarch to the reserved marinade in the mixing bowl.  Mix the marinade in the mixing bowl until all the cornstarch is dissolved, and add to the boiling marinade and stir until thickened. 

Heat about 2 tablespoons of olive oil in a skillet, then add the marinated fillets. Cook the fillets until flaky, about 5-6 minutes. 

Serve the fillets on top of cooked brown rice. Pour the orange sauce on top of the fillets and sprinkle with green onions. 

This recipe is linked to Seasonal Sundays, Slightly Indulgent Tuesdays