Part of the challenge with wilderness survival recipes is coming up with innovative names so you’ll remember which is which! In this recipe, we combine simplicity with some basic foil wrap cooking techniques.

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by Leon Pantenburg
The hunt isn’t over when the animal is harvested. One of the best parts of the hunting experience is when you can start feasting on the meat!

The hunt isn’t over when the animal is harvested. One of the best parts is when you can start feasting on the meat.

One of the intangibles of a successful deer harvest is enjoying the meat in camp, and there’s nothing better than a campfire meal.

My hunting partner, brother Mike Pantenburg and I have our traditions down. After the carcass is back at camp, the tenderloins or a piece of backstrap will be  designated as dinner. That meat is removed from the carcass first, and it may be marinated briefly in milk.
Standard procedure is that whoever gets back to camp first starts the campfire, so a bed of coals will be ready.
A foil wrap of potatoes, onions and butter will have been made that morning, so it will be ready to go on the coals as soon as everybody is back.
Everyone makes their own foil wrap, with whatever they want for seasoning and cooks their steak to taste. Within 45 minutes of getting back to camp, we’re ready to eat.
This recipe is adapted from an original that appeared in “Jim Zumbo’s Amazing Venison Recipes,” by Jim Zumbo. It can easily be done at home in your kitchen for a quick meal.
Venison Delight

8 venison steaks, 1/2-inch thick (about 2-1/2 pounds)

1 tsp salt

1/4 tsp pepper

1/2 c butter

2 small onions, chopped

8 medium mushrooms, thinly sliced

8 thin slices boiled ham

8 Tbs sour cream

2 Tbs finely chopped parsley

Melt 1/4 cup butter in skillet. Salt and pepper steaks and brown for 10 minutes on each side. (Or, you may want to grill the steaks over the coals. Sear on each side.) Remove meat from skillet and set aside.

Melt  remaining butter in skillet and saute onions and mushrooms until soft and translucent. Remove from heat and prepare 8 pieces of foil large enough to wrap the meat in. (To learn how to make a foil wrap, click here.) On each piece, place a steak, topped with a slice of ham, and a generous tablespoon of the mushroom-onion mixture, one Tbs sour cream and a pinch of parsley. Wrap the packets securely, place on coals. Bake about 20-25 minutes, turning several times. Meat is done when it is still slightly pink.

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