Venison Foil Packets
Ingredients:
- 1 lb. venison, ground
- 3 red potatoes, chopped
- 1/2 yellow squash, diced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 2 fresh green onions, diced
- 1/2 cup of matchstick carrots
- 1 cup of shredded cheddar cheese
- 2 Tbsp. of butter
- Salt and black pepper to taste
Getting it done:
- Preheat grill or oven to medium-high heat and tear off 8 large square sheets of aluminum foil.
- Divide the ground venison into 4 servings, break it up into small pieces, and place it on 4 pieces of the foil.
- Add a dash of salt and pepper or add whatever spices you’d like and top each with 1/2 Tbsp. of butter.
- Add veggies of your choice and add another little dash of salt, pepper, and spices, and a sprinkle of shredded cheese.
- Place the remaining 4 pieces of foil on top of the other 4 and fold each of the sides together, making a square.
- Place in oven or on the grill and cook until done. The amount of time depends on the type of veggies you use. If you use the ones I listed in the ingredients it should be done within about 25 minutes.
- Open the foil packet, add the remaining cheddar cheese, and enjoy!
Stay Healthy
Yields: 4 Venison Foil Packets
Serving Size: 1 Foil Packet
Calories: 463
Fat: 19 g
Carbohydrates: 28 g
Notes
If you decide to mix things up a bit and make several different ones you can write on the foil with a Sharpie so you won’t have to guess what’s inside.
You can check the potatoes with a toothpick to see if they are done. If the potatoes are done, typically everything else will be done as well.
Be careful when you’re opening the venison foil packets because the steam will be very hot. I like to use two sets of tongs and lean back away from it so I’m keeping my face out of the way of the steam.
