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Courses! Foiled Again  at Cabela's

Courses! Foiled Again

Author: Janet Groene

Aluminum foil has been the sportsman's best friend for decades, and now it's better than ever because of the big choice of sheets, rolls, light or heavy weight, and packets that almost seal themselves.

Cooking with aluminum foil.
Aluminum foil has been the sportsman's best friend for decades, and now it's better than ever because of the big choice of sheets, rolls, light or heavy weight, and packets that almost seal themselves.

Cooking in foil means surrounding foods with moist, even heat, for quick, tender cooking. If you eat out of the foil, there's no dish washing. Using foil, you can sear foods quickly over a grill or open fire, or place foil packets on a baking sheet and slip them into the oven.


Each cannonball is an entire meal that can be customized to each diner's appetites, likes, and dislikes. Second, you can spread open the foil and eat from it, and you'll have no dishes to wash.
    For each portion:
  • 12-inch square of heavy duty foil
  • 1 chop, half a bird, or patty of ground meat
  • 1 large slice onion, about 1/4 inch thick
  • 1 "ring" sliced from a whole green bell pepper
  • 3-4 whole, canned potatoes, rinsed and drained
  • Freshly ground pepper to taste
  • Heaping tablespoon condensed cream soup (mushroom, tomato, potato, celery, chicken)
Place the meat on a square of heavy-duty foil (skin side down if it's a bird) and bring up edges slightly so nothing can roll off. Top with the onion, then the pepper. Arrange the potatoes inside the ring of pepper, season, and top with a dollop of the cream soup. (You need 1 can of soup for about every 8 cannonballs). Bring up the 4 corners of the foil and twist the top to seal. Place over the grill, meat side down, and cook 30-40 minutes or until the meat is done through.

Full Metal Jacket Squirrel
  • 4 squirrels, cleaned and cut in half
  • Medium onion, diced
  • Medium bell pepper, diced
  • 2-3 ribs celery, diced
  • 2-3 cloves garlic, mashed
  • 2 tablespoons olive oil
  • Cajun seasoning to taste
  • 1 cup brown rice
  • 26-ounce can stewed tomatoes
Clean and halve the squirrels and arrange in a large, foil baking packet. Sauté the raw vegetables in the oil, season, and mix in the rice and tomatoes. Spoon over the squirrels and seal the packet. Place on a baking sheet and bake 90 minutes at 325 degrees. This can also be baked in a 9 X 13-inch baking pan lined and covered with foil. Serves 4.

Gift-Wrapped Grouse
  • 8 skinned, ruffed grouse breast halves
  • 1 can condensed cream of chicken soup
  • 2 tablespoons apple juice concentrate
  • 2 tablespoons honey
  • 2 Granny Smith apples, cored
  • 1 teaspoon dried tarragon
Arrange the grouse breasts in a large foil packet or in the bottom of a foil-lined 9 X 13-inch pan. Whisk together the soup, juice concentrate and honey and pour over the grouse. Cut a thin top and bottom slice off each apple and discard. Cut the rest into 4 even rings. Place one ring atop each piece of breast meat. Sprinkle lightly with dried tarragon. Seal the packet or, if using a foil-lined pan, top with a flat piece of foil and roll the edges to seal the top piece with the bottom piece. Place the packet on a baking sheet, or the pan in the oven, and bake 45 minutes at 325 degrees. Serves 4. This goes well with instant rice to soak up the sauce, plus boil-in-the-bag vegetables or grilled corn on the cob.

Tips on foil cooking:

  • Scrub big, baking potatoes and wrap them in foil. Throw into the campfire and retrieve in about 45 minutes. Even if there is some charring on the outside, there will be a nugget of soft, white potato inside.

  • Aluminum foil keeps food moist.
    • When freezing fish or game, put extra wrap over any protruding bones so they don't punch through and allow air to get in, causing freezer burn.

    • To thaw foil-wrapped fish or game, place it on a platter in the refrigerator for 24 hours, then cook at once. Large roasts may take two days or more to thaw. Counter top thawing invites food poisoning.

    • Place 6 cups of cut-up vegetables in a foil bag with 2 tablespoons olive oil, close, and place over the grill for 5-10 minutes on each side or until crisp-tender. Season and serve with grilled meat or fish.

    • Take care to avoid steam burns when opening foil.

    • Nonstick spray will help food from sticking to the foil. Use butter, garlic, or lemon flavors if it would enhance the dish you're making.

    • Wrap individual some-mores in foil for easy grilling and eating.

    • Baked apples for dessert can cook over the grill while you're eating the main course. Core one apple per person and place each on a square of sprayed foil. Fill the center with graham cracker or cookie crumbs, drizzle with maple syrup, bring up the corners of the foil, and twist to seal.

    About the Author-
    Janet Groene's books include Florida Guide, Cooking Aboard Your RV, Natural Wonders of Georgia, and ABCs of Boat Camping. Contact her at

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