Planning a Campfire Meal: It Is More Than A Meal
Planning a Campfire Meal: It Is More Than A Meal
By Keith Denoncourt
The food that we share is valued and appreciated beyond all comprehension. It is a belief, a value, and most definitely a way of life. We are truly grateful for our harvests with Basso Safaris.
Cooking fresh Gemsbok over the campfire in South Africa with Basso Safaris. I can not tell you how excited I am to be heading back in 2025.
Ray Philpott’s Muskox with the entire team from Canadian Wildlife Adventures. This adventure was a true testament to teamwork and leadership. I am very grateful to have been part of this experience. Life long friendships have developed that includes some absolutely amazing memories !
Planning and Preparation- Campfire Prepared meals can easily be prepared well in advance . Keep refrigerated or frozen as required.
Start with the first layer of tin foil shiny side in the help retain heat. Layer several pieces of bacon along the bottom. Place a large serving of cubed meat on top of the bacon strips. Add cubed carrots, potatoes, onions, then season everything with garlic and steak spice. Cover the mixture with another layer of bacon. Wrap the first layer firmly.
Continue with double wrap layers of tin foil, with the shiny side out, to reflect some direct flame contact.
To help prevent burning, rotate the package every 5 min if you are placing it directly on to the coals. Using insulated fire rated gloves, or a metal spatula / tongs flip and rotate, the package to cook roughly 15-20 min on each side.
Place the foil packs on a grate, or grill, above a layer of coals or BBQ, to allow to food to cook slower and at a more even heat . The meat is usually cooked when the carrots and potatoes are soft. The packages can keep warm and continue cooking well away from the main heat source. Occasional checks are required to prevent burning.
Learning a more detailed approach to completely processing an animal from a Professional Butcher was an amazing learning experience. Harvesting your own food is the best way of connecting with the surrounding environment.
Kevin McNeil with Keith Denoncourt
Ernest and Michael preparing my South African harvest for our next meal, as well as for their families. The respectful approach to harvesting the entire animal was valued.
Just recently I had a good friend of mine, Kevin McNeil with Canadian Wildlife Adventures, stop by and drop off some recently harvested Muskox. The best part of working with Kevin is that he is also Professional Butcher. It goes without saying that although I may have processed a few animals in my life, working with Kevin takes it to a whole new level. “Presentation is everything !” was one of the first key items that I had to learn. The time invested in learning a more detailed approach to processing wild game makes me appreciate the animal even more. Every step that we take to providing food for our families makes us understand and value the environment around us even more. I can not tell you how much a I valued receiving this Muskox meat from Kevin and his family. It brings back incredible memories of Northern Canada. In several ways the manner in which 100% of the meat was completely harvested up North, was also demonstrated in South Africa. Never was the taking of life ever taken for granted. It was cherished, respected, valued and shared. With respect, I have been Blessed to have not only have transferred food to the Dene Elders of the North, I have also brought food to the children of South Africa. As long as we care for the land and respect the resources in which it came, resources will always be there for our children. For this meal, I am grateful for the environment in which it came, the life in which it gave, and the friends and family in which it brought together !
