Adam’s Hobo Supper (Serves 4)
2 lbs. of thawed ground venison
8 large potatoes
1 large sweet onion
1 bag of baby carrots (1lb)
1 can of sweet corn (14.5 oz)
2 tbsp of extra virgin olive oil
2 tbsp of butter
Olive oil nonstick spray
Tony Chachere’s “Original” Creole Seasoning
Peel and wash potatoes. Chunk potatoes into bite size pieces and place in large bowl.
Peel onion and slice into bite size pieces. Place in bowl with potatoes.
Pour carrots into bowl with potatoes and onions.
Open and drain sweet corn. Pour into bowl with potatoes, onions and carrots.
Pour olive oil on top of potatoes, onions, carrots and sweet corn and mix well.
Lay out 4 sheets of aluminum foil about 2 feet in length. Lightly coat with nonstick spray.
Make 4 ½lb patties and place in center of aluminum foil.
Fold all sides of foil up making a bowl shape. (This is going to hold in your vegetables when you pour them in on the next step.)
Evenly distribute vegetables in bowl between the 4 bowls containing the ½ pound patties.
Place ½ tbsp of butter on top of the meat and vegetables in each bowl.
Lightly salt and pepper the top of each bowl.
Lightly sprinkle garlic powder on top of each bowl
Lightly coat each bowl in Tony Chachere’s “Original” Creole Seasoning
Fold foil completely over all ingredients making sure it is tightly sealed and contained. (Failure to do so may result in leaks during the baking process.)
*I like to place mine on a cookie sheet as a barrier against leaks.
Place sealed aluminum foil bowls into the oven and bake on 375 for 1hour 20 minutes.
You want the vegetables to be soft but not mushy. Cooking time may vary depending on your oven. I cook mine in the following segments. 30 min. check it. 20 min. check it. 30 minutes check it.
*You can bump the oven temperature to 400 and adjust time for a faster cooking process. I bake mine on 375 to allow seasoning to cook in to meat and vegetables slower and longer
Remove from oven. Open each bowl (careful not to burn yourself ) and place onto individual serving plates.