Wild Fish and Game Tin Foil Packets

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These four recipes are the ultimate campfire and BBQ grill meal prep. I am a huge advocate of cooking over the campfire, in a cast iron, and on the BBQ grill because I enjoy the flavor imparted by the methods. These three methods also represent the true evolution of cooking from the very primary beginnings. Using tin foil for a quick, well-planned meal can save you time and allow you to use the methods mentioned above.

These recipes will save time while also providing a delicious meal. You can prepare these recipes with the following forethoughts. Set the scene: you are planning a day in the field or on the water…

  1. Put one or more of the tin foil packets, fully prepared but not cooked, in your cooler for a mid-day break or for a quick meal at the end of the adventure. All you need is a campfire.
  2. Prepare everything in the packets except the meat or fish. Put them in your cooler and then add whatever you shoot or catch to the packet and cook at the end of your trip.
  3. Make up one or more of these meals and stash them in your fridge the night before your big trip. When you return from your outing, do not worry about preparing a full meal from scratch while you are exhausted from the day. Just fire up the grill or oven and pop a packet in to cook.

I have encountered these three scenarios on multiple occasions and I now use the tin foil packet on full rotation. Prep is quick, cooking is easy, and there is little cleanup.

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Cooking:

The preparation is all about the same for each meal. Cook each packet, sealed, for approximately 30-45 minutes. With campfire cooking, rotate throughout to ensure even cooking if you are not placing the packet directly in the coals, i.e. cooking on the side of the coals. If you are cooking in the oven, smoker, or BBQ you want your fire to be within the 450-500 range.

Lemon Pepper Seafood

1/2 lbs of fresh fish or peeled uncooked shrimp

1/2 zucchini, chopped

1 medium sweet potato, diced and parboiled (what is parboiling?)

6-8 cherry tomatoes

2 garlic cloves

1/4 purple onion, minced

1/2 Portobello mushroom, cubed

2 tsp Tacticalories Lemon Prepper seasoning

2 tsp salt

2 tbsp oil, (1 tbsp for oiling the foil, and 1 tbsp for oiling the food)

2 sheets of 18”x18” heavy duty tin foil

Preparation:

  1. Lay both sheets of tin foil out and use 1 tbsp of oil to coat one side of 1 sheet of foil.
  2. Add all the ingredients to a large bowl and mix well.
  3. Place all the mixed ingredients on top of the oiled foil sheet.
  4. Fold all the sides up and together to seal in the ingredients.
  5. Use the second sheet to fold around the first to provide and extra tight seal.
  6. If you are transporting the meal then I recommend placing in a zip lock to prevent puncture and leakage.

Saskatchewan Venison Steak

1/2 lbs venison back strap, cubed

1/2 zucchini, chopped

1 medium sweet potato, diced and parboiled (what is parboiling?)

6-8 cherry tomatoes

2 garlic cloves

1/4 purple onion, minced

1/2 Portobello mushroom, cubed

2 tsp Traeger Blackened Saskatchewan seasoning

2 tbsp oil, (1 tbsp for oiling the foil, and 1 tbsp for oiling the food)

2 sheets of 18”x18” heavy duty tin foil

Preparation:

  1. Lay both sheets of tin foil out and use 1 tbsp of oil to coat one side of 1 sheet of foil.
  2. Add all the ingredients to a large bowl and mix well.
  3. Place all the mixed ingredients on top of the oiled foil sheet.
  4. Fold all the sides up and together to seal in the ingredients.
  5. Use the second sheet to fold around the first to provide and extra tight seal.
  6. If you are transporting the meal then I recommend placing in a zip lock to prevent puncture and leakage.

Cajun Boiled Seafood

1/2 lbs of fresh fish or peeled uncooked shrimp

1 ear of corn, cut into 1” discs

1 medium potato, diced and parboiled (what is parboiling?)

6-8 cherry tomatoes

2 garlic cloves

1/4 purple onion, minced

1/2 Portobello mushroom, cubed

2 tsp Tacticalories Dirty South seasoning

2 tbsp oil, (1 tbsp for oiling the foil, and 1 tbsp for oiling the food)

2 sheets of 18”x18” heavy duty tin foil

Preparation:

  1. Lay both sheets of tin foil out and use 1 tbsp of oil to coat one side of 1 sheet of foil.
  2. Add all the ingredients to a large bowl and mix well.
  3. Place all the mixed ingredients on top of the oiled foil sheet.
  4. Fold all the sides up and together to seal in the ingredients.
  5. Use the second sheet to fold around the first to provide and extra tight seal.
  6. If you are transporting the meal then I recommend placing in a zip lock to prevent puncture and leakage.

BBQ Wild Pork Loin

1/2 lbs wild pork loin, cubed

1/2 zucchini, chopped

1 medium sweet potato, diced and parboiled (what is parboiling?)

6-8 cherry tomatoes

2 garlic cloves

1/4 purple onion, minced

1/2 Portobello mushroom, cubed

1 tbsp Adirondack Smoke BBQ seasoning

2 tbsp oil, (1 tbsp for oiling the foil, and 1 tbsp for oiling the food)

2 sheets of 18”x18” heavy duty tin foil

Preparation:

  1. Lay both sheets of tin foil out and use 1 tbsp of oil to coat one side of 1 sheet of foil.
  2. Add all the ingredients to a large bowl and mix well.
  3. Place all the mixed ingredients on top of the oiled foil sheet.
  4. Fold all the sides up and together to seal in the ingredients.
  5. Use the second sheet to fold around the first to provide and extra tight seal.
  6. If you are transporting the meal then I recommend placing in a zip lock to prevent puncture and leakage.

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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