Being based in Australia, we are fond of the Outdoors.


Like many Outdoor and 4x4 enthusiasts, trips become all the more enjoyable with good Camp meals getting dished up.


1 of the most staple inclusions in Outdoor kits is the old trusty Camp (Dutch) Oven.


Meals prepared are only limited to one's imagination and basically if you can cook it in your oven at home, you can cook it in the Outdoors from Pizzas to Roasts with all the trimmings.


What's your favourite meals and how do you prepare them?


With such a large and varied group gathered here, there will be a myriad of information being shared around.

Tags: Camp, Oven

Views: 467

Replies to This Discussion

I'll try give you a Cajun camp recipe but I would love to hear what ya'll cook in Australia. We cook a lot of wild game in a gravy and put it on rice. We cook all sorts of stuff like this, rabbit, squirrel, duck, deer and wild hog.

Two favorite camp meals, cooked on the fire.

Fresh Trout!!!

A stew with the days catch and the veggies that can be found around the area

I am not a fish person so will pass :)

Roasts are a huge favourite of mine.
Preheat the camp oven for 20-30 minutes on good red coals while prepping. Grab the roast and put a light coating of a good light oil, I mainly use rice bran oil and coat with a light sprinkle of salt, herbs and garlic and rub it in over the meat and put it in the oven on top of a trivet.

Cut up your choice of vegies, spuds, carrots and pumpkin is usually the easiest and then place either in the same cooker or in a second one.

Sit back with a beer and watch the world go by as it cooks checking in every now and then so its not burning.

Using the coal method can vary but generally a good bed of coals underneath with a smaller lot on top to help circulate the heat.

Depending on how well you like it cooked, it can take up to 4 hours or so to do.

Having a spare cooker for the spuds to cook in will help as you can crack the lid slightly to let steam out and give you nice golden spuds with a slight crunchy outer layer.

Allow the meat to sit once cooked and use the juices for a gravy base and then enjoy the feed.

There is a couple based on the East Coast of Australia who have been dubbed "The Aussie Camp Oven Cooks" as there is basically nothing they can't cook in a camp oven.

Derek and Maggie Bullock also run the Aussie Camp Oven Forums as well which are located -

http://www.aussiecampovencook.com/ - which has a wealth of knowledge, recipes, different cooking styles and recipes.

I just ran across this Jason, an Ikea Hobo Stove...http://www.youtube.com/watch?v=XIt28puDiuY&feature=youtu.be&a

Just not sure how you cook over that but they claim it works well.

One of our favorite ways to cook is to cover with tin foil and place directly into the coals of a hot fire:


In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Looks something like this:

Hi Steve, that looks pretty good and easy to prep. Never seen the Hobo stoves so I am googling them at the moment.

Looks like you wait until it breaks down to coals and cook from there. A great bit of kit we have over here and 1 that I own as well is the "Oz Pig", built from 9kg gas bottles into a portable wood fire / heater / stove all in 1. I use it quite regularly as well for roasts and dampers on the patio at home.





Here is what the Hobo stoves were made from;




I also used to make hexamine stoves when I was in the Army Cadets followed by the Reserves out of used cheese tins from the ration packs, smaller then a normal hexamine stove, less wastage of the fuel tabs and cooked a lot better.

It all looks good, ya'll making me hungry....lol Jason, what's ya'll favorite meat to cook?

Mine mainly is Lamb but the Missus prefers beef. Rabbit comes up well in the Camp oven as well :)

Have to get some Kangaroo shanks to cook up next time as my son wants to try it, I think he may find it a bit strong on the flavour

I like the Oz Pig!  Naturally, this and what we call here in the U.S., a Dutch Oven - cast iron pot w/ cast iron lid is for 4X4 or 4WD camping and not backpacking.  The Hobo Stove/utensil holder is light enough, but maybe not ergonomic enough for backpacking, although you could use the cylinder to pack stuff inside - once.  After you make it a stove, its ergonomics as a packing container are used up.

I subscribe to Equip To Endure (http://www.equip2endure.com/), and Adam likes the Emberlit Titanium stove (http://www.emberlit.com/) which comes completely apart and packs flat.  Because it has to fit together, I am more inclined to get the Firebox stove (http://www.fireboxstove.com/) which is hinged together so it folds flat and erects more easily than the Emberlit by just pushing on the corners.  Also, erecting the Emberlit after the first burn is likely to be dirtier than erecting the Firebox.  Both the Emberlit and the Firebox, as the utensil bin, can support large pots - see some Youtube videos for the weight these little stoves can support.  Firebox is stainless steel and lots heavier than the Titanium Emberlit, which might be an issue for backpacking, but I think I would prefer to lighten-up somewhere else, like a Titanium canteen.  

Anyway, my credit card is clean again in this new month so maybe I'll get the Firebox soon.

I love Lamb. I use to raise a small herd of them. We like them cooked on the pit or in a stew. I always wondered about Kangaroos, if ya'll ate them are what ever. I know, I'd have to try it.

Best way for Kangaroo is use the shanks rapped in foil slow cooked on the coals. Roo steaks are pretty good as well.

Can't bring myself to try Roo tail soup...brrrrr blech.


Here is 1 recipe for Roo.

Parsnip, potato and pear really set this dish off.


  • 2 parsnips
  • 2 medium potatoes
  • 1 medium pear
  • 1 knob of butter
  • A generous pinch of salt and freshly ground black pepper
  • Approx 2 cups water or chicken stock
  • 150ml cream, approx (light cream if poss)
  • 4 kangaroo steaks (180-200g each)
  • 2 tablespoons olive oil
  • cracked black pepper
  • 100ml red wine (approx)
  • 2 teaspoons quince paste or redcurrant jelly
  • 200ml beef stock


Peel the parsnip, potatoes and pear and then cut into small pieces.

Melt the butter in a large frypan; add the parsnip, potato and pear. Cook over a medium heat until they begin to brown. Season lightly.

Add enough water or stock to cover mixture and simmer gently until soft.

Drain cooked vegetable and pear mixture and puree with the cream. If you have used stock, reserve the liquid for a later use. Cover the mash and place in a warm place until you are ready to serve.

Pre-heat oven to 200°C.

Drizzle the kangaroo with olive oil and sprinkle with a little black pepper.

Heat a pan and brown the kangaroo well on one side and then turn over.

Transfer to the oven and roast (10 minutes for medium rare) or until cooked to your liking.

Remove from the oven and cover it loosely with foil and allow to rest for 5 minutes.

Using the pan the kangaroo was browned in, add the wine and reduce by half. Add the quince paste or redcurrant jelly and stock and reduce again by half. Season the sauce to your taste.

Serve the kangaroo with parsnip, pear and potato mash and top with a tablespoon or so of the red sauce.

Serving Size - serves 4

* If you are cooking with thinner pieces of kangaroo, you can simply pan fry.


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