PRIMITIVE TECHNOLOGY | ROCK OVEN like CAVEMAN | Eating CAUL FAT, HEART, KIDNEY, TONGUE & MEAT

From field to fork, literally! EPIC SURVIVAL AND WILDERNESS LIVING! Join me on a solo caveman buffet of FRESH fried GOAT on a PRIMITIVE ROCK OVEN consisting of diced HEART, and LOIN wrapped in CAUL fat. I also toast the kidney on a stick and boil the TONGUE in water. A meal fit for a CAVEMAN. Learn how to use the entire animal. My Gear (Shop and Support): https://www.fowlersmakeryandmischief.com/the-wooded-beardsman

Too many moving parts in this video!!! And it's not really about the GOAT, is it? This is about PRIMITIVE living, combining multiple elements including preparing meat, SHELTER building, COOKING over primitive STONE OVER, friction fire, finding drinkable water, and most importantly using the whole animal!

I'll show you how to build a rock oven using very simple materials I find in the FOREST.

The goat was a gift and fair trade. I took the goat apart, and traded my skill and time for half the goat - the other half went to the owner of the goat.

I'll show you how to cook with and use caul fat which is located around the organs of the goat. Caul fat is very delicious and makes lean meat taste fantastic!

I'll demonstrate how to cook a meat buffet using just a rock and the materials around me from start to finish including friction fire!

Before I start, I bushcraft a primitive lean-to shelter using only a few tools out of materials around me including cedar and spruce bows without any cordage.

Next I'll make a friction fire using a bow drill with a tinder bundle made of cedar, birch bark, cattail, and grass seed heads.

Later, I'll quench my thirst by eating snow.

I will show you how to wrap meat in caul fat and cook it over a primitive stone oven made from materials I find in the woods.

Caul fat is also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It can be used in sausages, roulades, pâtés, and various other meat dishes. Other dishes include atriau, crépinette, Cypriot sheftalia, English faggots, and Italian fegatelli.
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