stjorthotic Chapter 62 A Frenzy of Beasts Fighting for Food, A Cold-Blooded Butcher!
Chapter 62 A Frenzy of Beasts Fighting for Food, A Cold-Blooded Butcher!
On his first hunt, Xue Ting successfully hunted the wild boar he had wanted to kill, which naturally pleased Yuan Linghan. Seeing the already dead sow, he immediately used his hunting knife to stab it in the neck again.
The reason for stabbing is simple: to expel as much blood as possible from the wild boar's body before it completely cools down. The wound from the arrow alone would likely not be enough to completely drain the boar's blood.
If the blood isn't completely drained, it will affect the quality and taste of the wild boar meat!
After doing all this, Yuan Linghan first picked up the three arrows he had shot and put them back in his quiver. Compared to the first two arrows, only the last arrow he shot got stuck directly in the hard skull of the wild boar.
It took Yuan Linghan some effort to remove the heavy arrow. Fortunately, the arrowhead was made of forged alloy, and it didn't appear to have suffered much damage!
Yuan Linghan cut some pine branches nearby to build a makeshift dissection table, then dragged the drained sow onto the pile of pine branches. He used a hunting knife to cut open the sow's belly and pulled out her still-steaming internal organs.
Looking at the blood-stained entrails, Yuan Linghan said with a hint of regret, "It seems my archery skills are quite good. My first arrow pierced the heart of this wild boar. Fortunately, I didn't intend to take all of these entrails with me."
From the pile of pig entrails he pulled out, he removed the wild boar's heart, liver, lungs, kidneys, and stomach. He simply threw other entrails, such as intestines, onto the low bushes nearby, without intending to take them with him.
Yuan Linghan stuffed the removed pig entrails back into the emptied pig cavity. After cleaning the sow, he continued to deal with the large boar. Again, he gutted it and removed all its internal organs.
Just like with the female wild boar, Yuan Linghan removed the edible internal organs. Then, he peeled away the layer of pork fat covering the abdominal cavity of the male wild boar and took out the tenderest tenderloin meat.
Looking at the remaining pork, Yuan Linghan thought carefully and said, "Wild boars of this size don't actually taste very good. The reason I specifically shot the smaller female wild boar earlier was because its meat tastes better."
For safety reasons, I could only take the smaller wild boar. From that boar, I could only take what was valuable. For example, the belly meat, which has the highest fat content, is called "streaky pork" in Xia Kingdom.
I can bring this meat back to camp and fry it; it should render a good amount of fat. And the dried cracklings, sprinkled with a little salt, make a delicious snack. Also, I can take the pig's ears and tongue with me.
Yuan Linghan cut off the parts he thought might taste good, leaving the remaining hundreds of pounds of meat behind. He believed that the rest would be devoured within a night.
The carnivores living in this jungle are drawn by the smell of blood. This former leader of the wild boar herd will soon be nothing but a pile of bones. Where it died, the vegetation may flourish even more next year.
Yuan Linghan stuffed the entrails removed from the male wild boar back into the hollowed-out abdominal cavity of the female wild boar, and then used vines cut from nearby to tie up the abdomen and limbs. The remaining pork belly with skin was also tied up and taken away.
After packing up his hunting tools and carefully observing his surroundings to confirm that there was nothing unusual for the time being, Yuan Linghan hoisted the securely bound female wild boar onto his shoulder and began his journey back to camp. Not long after he left, a lynx, drawn by the scent of blood, was the first to arrive.
Upon seeing the entrails lying on the bushes, the lynx quickly began to devour them. Before long, other beasts that had also smelled the blood arrived one after another, beginning the buffet that Yuan Linghan had specially prepared for them.
When a large black bear arrived at the scene, it roared and howled, driving away the other carnivores. Finally, it stood next to the male wild boar and tore into the boar's flesh until it was full before leaving.
The remaining carnivores, too afraid to approach, only dared to rush over and scavenge the leftovers after the black bear had left. Just as Yuan Linghan had said, the wild boar he had abandoned would be reduced to a pile of bones in just one night.
On the other hand, Yuan Linghan, who had finally returned safely to the camp carrying the sow, threw the boar, which was tightly bound with vines, directly onto the snow. He untied the vines and took out the internal organs that had been stuffed into its abdominal cavity.
Looking at the pig offal, Yuan Linghan smiled and said, "This offal alone should be enough for me to eat for a few days. It's just a pity that there are limited seasonings in the wilderness, so the taste of these offal after simple cooking may not be as good as I expected."
As he spoke, he cleaned the fire pit he had previously set up in the camp, gathered some dry firewood, relit it, and first brewed himself a pot of berry tea. After drinking the tea and resting for a while, he returned to the fire pit.
Push all the burning charcoal aside, and carrying the already stiffened wild boar, place it directly into the fire pit. The purpose of this is simple: to use the charcoal fire to burn off the wild boar's tough bristles.
"Although I could choose to remove the skin, wild boars don't have much fat to begin with; most of the fat is accumulated in the outer layer of the skin. Now, we use charcoal grilling to burn off the bristles on the wild boar's exterior. Pork prepared this way will taste better when cooked later."
As he recounted the story, Yuan Linghan continuously covered the wild boar's bristles with burning charcoal. Although the bristles were very tough, they quickly began to sizzle and smoke under the heat of the charcoal. The smell was unpleasant, but Yuan Linghan didn't care at all.
After burning off one side of the bristles, he turned the wild boar around and continued burning off the remaining bristles. During the charcoal roasting process, he also burned the head and trotters, turning all the bristles to ashes.
The wild boar, originally grayish-brown, was now charred black. But for Yuan Linghan, this was only the first step in processing the boar. The remaining task was to dismantle it and cut it into pieces of meat that could be stored.
Burn off the bristles on the surface of the wild boar, place the burned wild boar on an outdoor work table, and use a hunting knife and pre-boiled snow water to scrape off the ash stuck to the pigskin until the smooth and hard outer skin of the wild boar is exposed.
After rinsing the workbench clean and sharpening the hunting knife to make it even sharper, Yuan Linghan began to dissect and clean the wild boar. He removed the head and trotters, and took out the various bones wrapped inside the meat.
The entire process was so smooth and seamless that international viewers couldn't help but exclaim, "Oh my God, how is he so skilled at dissecting wild boars? What was his profession before participating in the show?"
"Oh my god, look at how he dissects a wild boar! His dissection skills are even more professional than our slaughterhouse's anatomists!"
"With this wild boar, he's one step closer to winning the championship!"
"He's a cold-blooded butcher! He could have just shot one wild boar, but he shot two and wasted the boars. That's blatant disregard for life, and this kind of person should be severely punished."
Such discussions and controversies were naturally unknown to Yuan Linghan, who was in the wilderness. But regardless, as he persisted in the wilderness for longer, the number of foreign viewers paying attention to him gradually increased.
In contrast, videos of him living alone in the wilderness, edited and released on Douyin (TikTok) accounts in China, naturally attracted increasing traffic and attention. The previously cooled-down popularity undoubtedly returned to him.
For Doumi, they were naturally very fortunate to have signed Yuan Linghan exclusively in advance. If he had gone to other video platforms, their traffic and popularity would likely have been snatched away by competitors!