Two photos of a Surf and Turf Foil Packet cooked over a campfire
Jennifer Danella

Wild Game Recipe: Campfire Surf and Turf Foil Packets

How can you go wrong with Campfire Surf and Turf Foil Packets?! A great camping trip is topped off with a great campfire meal, and this is an excellent opportunity to go above and beyond expectations for an outdoor cook. You really don't have to slave over these, watch them diligently, or cook them over the perfect flame. Everything's wrapped up tight in a foil packet, and it's a great way to get flavors to flow together with the right game meat and seasonings. Plus, there's some seafood tossed in to officially deem it Surf and Turf-worthy, and if you've never combined shrimp with venison before, you're in for a treat.

This can be done around any safe campfire and even on a gas grill if there's a burn ban or no other option. You can always save time and do the chopping ahead of time, but it's really not a ton of work.

Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.

Campfire Surf and Turf Foil Packets Ingredients

  • 1 pound venison steak, cut into 1.5 inch cubes
  • 1/2 pound shrimp, deveined
  • 1 tablespoon minced garlic
  • 4 red potatoes, cut into 1 inch chunks
  • 2 ears corn, cut into 4 pieces
  • 1 onion, julienned
  • 2 lemons, sliced into wedges
  • 1 tablespoon Old Bay Seasoning
  • 4 tablespoons butter
  • 4 sprigs fresh thyme
  • 4 sprigs rosemary
  • Black pepper, to taste
  • 1 tablespoon fresh chopped parsley, for garnish
  • Heavy Duty Aluminum Foil

Campfire Surf and Turf Foil Packets Recipe Directions

1. Prep the campfire for low to medium heat cooking: Build a fire and shovel the coals (or wood) to the center, maintaining an even heat for cooking with glowing red embers.

2. Cut the potatoes into 1/2- to 1-inch chunks, the corn into 4 pieces each, julienne the onion, and cut the lemons into wedges.

3. Arrange four 12-inch sections of heavy-duty aluminum foil on a clean work surface.

4. Divide the potatoes, corn, onions and lemon wedges into the four foil sections. Place venison and shrimp over top of each.

5. Divide the garlic and seasonings evenly onto each packet. Top each with a tablespoon of butter. Fold the foil up on the edges, crimping to securely seal the package.

6. Place each foil packet around the edge of the fire, and cook about 35-40 minutes, rotating as needed to evenly cook. Use tongs to mix the ingredients half way through.

7. Cook until potatoes are fork-tender and steak is cooked through to at least 135 degrees F.

Yield: 4 servings