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Catch and Cook GIANT Wild BIRD & Mullberries! Ep04 | 100% WILD Food SURVIVAL Challenge!

The goal of The Wilderness Living Challenge Season 3 survival series is to GAIN or MAINTAIN body mass living only on 100% WILD FOODS!


Episodes will run every TUESDAY and FRIDAY 10 a.m. EST.

Bob Hansler:

We weight-in and weigh-out and if we lose any body mass at all, we have FAILED the challenge!

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In this episode we show you how to harvest and cook an escaped/exotic pea hen (pea fowl/pea cock) which is legal in Texas since it is considered an domesticated animal. We cook the giant bird in a dutch oven using a dry pluck technique to preserve all the nutrients and fat in the skin. We pair this up with some left over cat meat from stew as well as mullberries we collect ripe from trees near our camp.

Unlike Naked and Afraid, ALONE, or Survivorman, there is no limit to the tools we are allowed to use. Living off just WILD foods is harder than you think!

In this episode we set live traps for nuisance and fur bearing mammals which are legal in Texas including possum, raccoon, rabbit, skunk, armadillo, feral hogs, javelina, badger, fox, porcupine, bobcat, coyote, gopher, ring tailed cat, soft shelled turtle, red eared slider, rattle snake, water snake.

We hunt FERAL hog too!

We fish for catfish, alligator gar, long nose gar and drum, crawfish, crawdads, or yabbies, ghost shrimp, bluegill, rio grande perch, armored catfish, flathead catfish, blue catfish, alligator, freshwater clams, leopard Frog.

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All wild foods are on the menu!

We seek out wild edibles including prickly pear cactus pads or nopal, cactus fruit or tuna, wild onions, mulberries, wild grape, Texas persimmons, pecan and anacua, mulberry, tasajillo, turks cap, yucca pods, cats briar, oion, chili pequin, duck weed, ground cherries, desert hackberry.

Season 2 of The Wilderness Living Challenge:


Grohmann Knives:

The Wooded Beardsman Spice

2 table spoons salt
1 table spoon paprika
2 teaspoons pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chilli powder (option – I don’t add this)


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