Grilled Venison Packets
Elevate your outdoor cooking game with these flavorful Grilled Venison Packets, a perfect combination of simplicity and gourmet taste. Tender venison steaks are paired with vibrant baby potatoes, sweet carrots, and savory red onion, all infused with the earthy aroma of fresh rosemary. Wrapped in foil with a drizzle of olive oil, a dash of paprika, and a touch of butter, these packets lock in moisture and capture the smoky essence of the grill. Ready in under an hour, this easy-to-follow recipe is ideal for summer cookouts, camping adventures, or weeknight grilling. Serve these hearty, protein-packed packets straight from the foil for a rustic dining experience that’s both delicious and mess-free.
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 12 pieces Baby potatoes
- 3 pieces Carrots
- 1 large Red onion
- 4 cloves Garlic cloves
- 4 tablespoons Olive oil
- 4 sprigs Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Butter
Instructions
Preheat your grill to medium-high heat (around 375°F/190°C).
Slice the baby potatoes in half and cut the carrots into thin sticks. Thinly slice the red onion and mince the garlic cloves.
Lay out four large sheets of heavy-duty aluminum foil. If using regular foil, double-layer it to prevent tearing during grilling.
Drizzle 1 tablespoon of olive oil into the center of each foil sheet.
Place one venison steak on each foil sheet. Surround each steak with equal portions of potatoes, carrots, and red onion slices.
Sprinkle the minced garlic evenly over the vegetables and venison. Add a sprig of rosemary to each packet.
Season everything with salt, black pepper, and paprika for added flavor.
To each packet, add a half-tablespoon of butter, placing it on top of the venison steak for added richness.
Fold the foil around the venison and vegetables to create a tightly sealed packet. Make sure there are no gaps for steam to escape.
Place the foil packets on the preheated grill. Close the grill lid and cook the packets for 25–30 minutes, flipping halfway through for even cooking.
Carefully remove the packets from the grill. Allow them to rest for a few minutes before carefully opening the foil to release the steam.
Serve the grilled venison packets directly from the foil for a rustic presentation, or plate the contents with your preferred side dishes. Enjoy!
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.1 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4488 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
