Frontier Bushcraft team member Iain Gair first introduced this recipe to other members of the team as a campfire cookery treat. We’d spatchcocked guinea fowl many times, particularly in the summer months when this type of open-fire cooking works very well. Roast guinea fowl in a Dutch oven was a new one on us when Iain brought it to the table, so to speak.
Based on a recipe from Stéphane Reynaud’s book Rôtis, this dish quickly became a team favourite. It’s a truly flavoursome roast that is suitable for whenever you fancy but particularly suited to those cooler evenings in the Spring and early Autumn, when the Dutch oven comes into its own for campfire roasting.
Iain says “The guinea fowl recipe is a firm favourite for me. Like all great cooking, it contains simple ingredients. The combination of the flavours produce a wonderful dish. Typically French, it contains the essentials – butter, garlic and wine. There is no complex or fiddly preparation, which makes it ideal for campfire cooking. Minor adjustments can be made from the original recipe from Stephane Reynaud without detracting too much from the intended result. However, it is wise not to skimp on the butter! “
Since we enjoyed this dish so much, it is now included on the menu of our Woodcrafter course. Even better, we are sharing how we do this on the campfire, here via the Frontier blog.
Roast Guinea Fowl With Cabbage – Ingredients
- 1 guinea fowl
- 1 savoy cabbage
- 100g (3.5 oz) butter (at least)
- 200g (7oz) smoked streaky bacon, diced (at least)
- 3 Toulouse sausages, sliced (at least)
- 6 garlic cloves
- 4 onions, peeled
- 160ml (5.25 fl oz) white wine (at least).
N.B. We have added the modifier “at least” to a number of the ingredients here, which help with translating this dish to the Dutch-oven-over-a-campfire cooking environment, as well as giving you some leeway to bulk things out somewhat (e.g. a few more sausages) to help feed hungry outdoors people!
Roast Guinea Fowl With Cabbage – Campfire Method
Want More Campfire Recipes Like This?
If you like this recipe, then it’s definitely worth getting a copy of Reynaud’s book, Rôtis. Iain explains “This book is a treasure worth seeking out. It is dedicated to the roast. The layout follows the 7 days of the week, with each day being devoted to a particular meat. There is a minor section on accompaniments, and these are also worth trying. Expedition-style camps equipped with a Dutch oven and this book are arguably in for a culinary extravaganza.”
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