With deer season just around the corner, we are always looking for new recipes to cook over a campfire. Cooking food in foil packets is a great way to quickly and easily prepare a meal over a fire or in a grill. Besides being delicious, foil-pack meals mean fewer dishes to wash afterward, a win-win in my book.
Instead of serving this cheese steak on bread for a sandwich, we add potatoes and mushrooms to the packet to make the dish a full meal. Simply open the pack, sprinkle over some cheese, and dig in with a fork.
1 1/2 pounds ground venison
3 green bell peppers, rough chopped
2 yellow onions, rough chopped
5 yukon gold potatoes, washed and cut into small cubes, roughly 1/2-inch square
8 ounces button mushrooms, sliced
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
5 sheets of heavy-duty aluminum foil
Start your fire and let it burn down to a nice bed of coals. Prep your vegetables and potatoes. Cut the potatoes into 1/2-inch cubes so they cook in the same amount of time as the remaining ingredients. Lay out the foil sheets and split the ground venison, bell peppers, onions, potatoes and mushrooms equally in a pile at the center of each sheet of foil. Mix together the salt, pepper, garlic powder and oregano, and sprinkle the mixture evenly over each pile of ingredients.
Fold the foil packets together, making sure they are sealed and the seams are folded tightly together. Place the packets directly into the coals of the grill or campfire. Cook 10 to 15 minutes, then use long-handled tongs to flip the packages. Cook another 10 to 15 minutes. The hotter the coals, the shorter the cook time.
Carefully open one package to check for doneness. If everything is cooked through, remove the remaining packages from the fire. Carefully open each package (really carefully; they will be full of hot steam) and sprinkle cheese over the cooked ingredients while they are still hot. Give the packets a few minutes for the cheese to melt, then dig in.
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