The live stream of successfully hunting the wild boar was immediately received by the organizers’ staff. Undoubtedly, Li Younan had already eliminated his competitors before they even reached the task point.
The organizers sent a message to Li Younan, informing him that he could now collect the third round of tasks at the task point.
At this point, having hunted four wild boars, Li Younan’s Pioneer Value had reached 2000 points, leaving him 8000 points away from the task’s goal of 10,000 points.
With this calculation, just hunting 16 more wild boars would enable him to complete the Dezhou task.
However, Li Younan wasn’t in a hurry to collect the next hunting task; skillfully, he took out his hunting knife and began skinning the wild boar in front of him, saying, "Before we collect the task, we have a big thing to do."
The audience held their breath; something referred to as a big thing must be very important.
Then Li Younan said, "That is... to fill our stomachs!"
Silence.
Ha, they really shouldn’t have expected Li Younan to say something serious.
But for Li Younan, cooking the boar in front of him was indeed a big thing.
Since arriving here, there were no supplies anymore, and the emergency food in his backpack, as it was called "emergency," was definitely not delicious. Those were horribly sweet compressed biscuits.
While dissecting the wild boar, Li Younan explained to the viewers in the live stream, "The best parts of the wild boar are two locations - one is the loin."
As he spoke, he skillfully cut off a piece of loin, placing it in a vacuum bag he carried.
"The loin is the tenderest part of the wild boar. The meat here is so delicate, like tofu, with almost no fascia. Less than two pounds of loin on a boar, and no top chef would pass up its quality."
After cutting the loin, Li Younan moved to another spot and continued, "Next is the ’plum flower’ meat located here."
Li Younan pointed to the boar’s shoulder, continuing to slice with his versatile hunting knife, "This meat, also called upper shoulder meat, is perfectly marbled, like plum flowers distributing the fat, representing tenderness and juiciness with a taste surpassing high-grade steak."
After cutting around two pounds of plum flower meat, he continued, "These parts also have the least gamy taste on the wild boar."
He took about four pounds of wild boar meat in total, not bothering about dealing with the rest of the boar carcass as carnivorous animals on this ranch would finish it off soon enough.
Once he packed the boar meat, Li Younan looked around and said, "Next, we need to find a beautiful spot to cook our wild boar."
Li Younan had already chosen his spot beforehand. He mounted his little white horse, heading in the direction he’d selected long ago.
Midstream at the Red Stone Creek, there’s a wide river bay backed by a south-facing red earth slope.
Li Younan dismounted, generously showcasing the scenery to the live stream camera.
At this time, the Red Stone Creek had entered its dry season, with the crimson sandstone riverbed exposed, the stream winding like a silver ribbon through the red stones. Pebbles at the creek bottom glowed with an amber hue, orange-red fruits hung on the western sandbank, and lifting one’s gaze revealed the distant ruins of Indian Hill — three flat-topped red earth mounds.
Li Younan tied his horse to a rock, gathered some nearby wooden branches, quickly fashioning a simple stool from a few pieces.
This spot was great for barbecuing, with a fresh water pool nearby for washing food if not drinking, and the terrain behind provided a windbreak. Red stones were everywhere, readily available for constructing a barbecue stand.
Li Younan chose a flat stone slab, rested it on a little stove built from red stones, lighting a fire beneath.
The southwest wind blowing at the time posed no risk of extinguishing the flame in the stove.
As the flame heated the stone slab further, Li Younan placed his hand a few centimeters above the slab to test the temperature, nodding with satisfaction. Then he rubbed the slab surface with a piece of pig fat, before taking out one by one of the previously cut wild boar meat pieces, cooking them teppanyaki-style.
By now, it was around two or three in the afternoon; the sunlight was warm as Li Younan checked the temperature on his outdoor watch — 19°C.
After seasoning the meat, the aroma of delicious grilled pork floated into the air.
Not long after, the first piece of seared boar loin was cooked. Li Younan gestured to the camera, saying, "Fans eat first."
Then he put it into his mouth, savoring it slowly.
Thanks to the spices, the boar meat’s gamy taste was virtually negligible, bringing in a hint of unique flavor instead. The meat was perfectly grilled, with enough texture without being dry.
Li Younan took another bite of the plum flower meat, noting its richer flavor by comparison.
However, Li Younan lamented slightly, saying, "It’s a pity there’s no vegetables or drinks."
Suddenly, he recalled having the skill to brew beer, though lacking the ingredients to do so at the moment.
If he were to participate in ’Alone in the Wilderness’ again, the possibilities could be even more diverse.
Meanwhile, viewers watched Li Younan leisurely preparing barbecue, feeling a mix of emotions, "He truly treats this competition like a relaxing adventure."
At the same time, Li Younan’s group of competitors officially began their journey.

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