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  • pocket stew

    1 vote
    pocket stew
    Prep: 30 min Cook: 40 min Servings: 6
    by Dan Plouffe
    1 recipe
    >
    moose stew cooked in tin foil pockets directly in the campfire.... unbelievable even the kids love it.

    Ingredients

    • 2 pounds cubed moose meat
    • 6-8 potatoes cut up fairly small no bigger than an inch square or so
    • 3 carrots chopped 1/4 to 1/2 inch chunks
    • 3 celery chopped 1/4 inch slices
    • one medium onion chopped
    • 2 cups sliced fresh mushrooms
    • 2 340 ml cans or part of a 1litre V8 juice
    • salt and pepper
    • butter or margarine for foil

    Directions

    1. Lay out 12 pieces of wide heavy duty aluminum foil, double them all up to make six.
    2. Lightly butter the center area of the aluminum foil.
    3. Distribute the moose meat, the potatoes, the carrots, the celery, the mushrooms and the onions equally between the six packets.
    4. Let it form a pile at this time.
    5. Add a little salt and pepper.
    6. Now begin pouring V8 fairly slowly on top of 1st pile, when it begins to seep out of pile bottom you probably have enough V8.
    7. Carefully fold up the packet to seal it. You want to be careful to do this well as you will have to flip the pocket half way thru cooking and you may want to open one at some point to check if done.
    8. When all the pockets are ready place them on a bed of coals in a hot fire.
    9. Turn after about 20 minutes (may vary depending on heat of fire)
    10. Usually done in 30-40 minutes.
    11. Serve with a nice sour dough or baguette bread!

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