Cooking in aluminum foil packets is a simple way to make dinner, and the versatility of this type of cooking is great. Once the packets are made, they can be baked in the oven, barbecued or cooked in the coals of a campfire. Because the packets are sealed, the food stays moist (great for wild game). With a little ingenuity and creative blending of flavors, you can even turn a foil-wrapped meal into a gourmet dinner. Here's how to do it:

• Use two layers of heavy foil and make sure you wrap the food well to keep in the moisture.


• Turn occasionally (especially if cooking in the coals of a campfire) to cook evenly and prevent burning the food.


• Be adventurous and experiment with different types of spices and sauces such as curry, juniper berries, cumin, soy and Worcestershire sauce. A teaspoonful of bouillon granules, teriyaki sauce or salsa will provide variety in flavor. For moisture add a few tablespoons of mushroom soup, barbeque sauce or Italian salad dressing.


• If you prefer your meat to be browned and crispy on the outside, brown it in a frying pan with a little oil prior to placing it in the packet with the other ingredients.


• Open the aluminum foil packets carefully to avoid being burned by hot steam.

Venison Steak In Foil
1 Deer, elk or moose steak (browned)
1 Potato peeled and sliced thin
3 ozs. Green beans
1 tbls. Lipton onion soup mix
3 tbls. Campbell's beef consomme
1/4 tsp. Ground pepper

Cut two pieces of aluminum foil, place them on top of each other and brush with cooking oil. Heat a little cooking oil in a frying pan and brown the steak on both sides. Remove the steak from pan and place onto foil. Top the steak with the sliced potato and green beans. Sprinkle the onion soup, beef consomme and pepper over the rest of the ingredients. Fold the foil together, being careful not to puncture it. Bake in preheated oven at 350 degrees for 20 to 25 minutes.