Camp Venison Patties
Venison and breadcrumbs bound with egg and Worcestershire. Shaped and cooked over the fire.
- calories
- 380
- weight
- 8 oz
- cal / oz
- 48
- protein
- 62 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 15 min
- total time
- 25 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Dutch oven
- Car camping
- Basecamp
- Dairy free
- Nut free
- Foil packet
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Ground venison | 2 lbs | kept cold in cooler |
|---|---|---|
| Breadcrumbs | 1/2 cup | |
| Egg | 1 large | kept cold in cooler |
| Worcestershire sauce | 2 tbsp | |
| Onion powder | 1 tbsp | |
| Garlic powder | 1 tsp | |
| Salt and pepper | to taste |
Method
- At camp, combine the venison, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper in a bowl. Mix gently until just combined—don't overwork it or the patties will be dense.
- Divide into four equal patties, each about 3/4 inch thick.
- Wrap each patty loosely in aluminum foil. Place packets directly on hot coals or a grill grate, turning every 3–4 minutes until the foil browns slightly. Total time: 12–15 minutes.
- Alternatively, lay unwrapped patties in a Dutch oven or cast iron skillet. Cover and cook 12–15 minutes over medium heat until firm to the touch and cooked through.
Venison is lean and needs binding—breadcrumbs and egg keep the mixture moist during cooking. Worcestershire, onion, and garlic powder replace the fresh vegetables of the home recipe, delivering the same savory notes without the water weight or spoilage risk.
Foil-packet cooking is the simplest option: the patties steam inside the foil and char slightly against the coals. They won’t dry out and hold heat without overcooking, which matters when you’re not eating immediately after the fire cools.
Packing
Mix breadcrumbs, onion powder, garlic powder, salt, and pepper in a single bag at home. Venison and egg travel in a cooler on ice. Bring aluminum foil and a bowl or small pot for mixing.
Variations
- Stir in 1 tbsp Dijon mustard for tang and umami.
- Use fresh minced garlic and onion instead of powder if you're car-camping and have time to prep.
https://www.hunttalk.com/threads/mini-meatloafs.223962