some short, black fur
This patch of short black fur is partially covered with clotted blood. A few marks, left by a sharp tool such as a knife, are visible on the edges.
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Items
1,642 items · page 10 of 17
Identified Items
a soot-black bear hide
The hide has a dark colour to it, full of scars from old battles of its original owner. Tufts of soot-black hair cover it here and there. It is light in weight and hearty in dur...
a fletched arrow
The base of this arrow contains feathered fletching. A silvery arrowhead adorns the top of it and assuredly adds to the deadliness if the arrow is used in combat. The shaft feel...
a pair of soft leather gloves
These gloves have been fashioned from a delicate thin leather. They seem to offer little or no protection, save perhaps from the elements.
a soft leather jerkin
This snugly fitting jerkin is fashioned from thin pieces of softened leather, carefully stitched together using brown twine. The jerkin is constructed in a manner that allows th...
an egg
This is an ordinary egg, laid by a hen. It is oval-shaped, with small cracks in the shell.
a chicken and chestnut pie
You see a large pie, filled with a steaming hot mixture of hearty chicken and chestnuts floating in a rich gravy and topped with a golden crust.
a large piece of smoked, cured pony meat
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of smoked, cured horse meat
Smoked and salted, this large piece of meat is going to last a while without decaying.
a piece of raw venison
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw heron meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a horse-crested helm
This expertly crafted helm was forged from a solid piece of metal, curled and hammered and into a formidable design. An ornate nose guard extends from the rim of the helmet. Etc...
a strip of dried meat
Cured and dried so it will not go bad, this meat is tough and unappetizing. It tastes smoky, and is reminiscent of Dwarf.
some greater parts of a broken weapon
The fragments of a heavy blade suggest that these are the remains of a large sword. But it is impossible to be sure.
an infusion
The infusion has a yellow-greenish colour. Fragments of healing herbs float in it. Its smell reminds you of the medicine used by grandma to cure her flu.
a piece of smoked, cured lynx meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of raw mutton
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a dead rudd
This fresh fish stares lifelessly back at you. Its scales glisten, and it has not begun to smell bad yet...
a dead pike
This fresh fish stares lifelessly back at you. Its scales glisten, and it has not begun to smell bad yet...
a large piece of smoked meat
This large piece of meat is smoked to keep it from spoiling. It still has the odour of smoke and is surely nourishing.
a plate of baked trout
A slender river trout, delicately seasoned with fresh herbs, has been baked in a clay casserole and served on a large oval platter together with an assortment of steamed vegetab...
a morsel of woodpecker meat
This small bit of meat contains some veins which are coloured almost white, which contrasts with the red colour of the meat. The meat itself is a bit tough although it has been...
a morsel of lynx meat
This small bit of meat contains some veins which are coloured almost white, which contrasts with the red colour of the meat. The meat itself is a bit tough although it has been...
a morsel of crayfish meat
This small bit of meat contains some veins which are coloured almost white, which contrasts with the red colour of the meat. The meat itself is a bit tough although it has been...
a bit of raw fish
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a bit of raw crayfish meat
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a dead trout
This fresh fish stares lifelessly back at you. Its scales glisten, and it has not begun to smell bad yet...
a dead tench
This fresh fish stares lifelessly back at you. Its scales glisten, and it has not begun to smell bad yet...
a large piece of smoked, cured grizzly meat
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of raw donkey meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw bear meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw lioness meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw lion meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw horse meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw grizzly meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw beef
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of smoked, cured lion meat
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of smoked, cured beef
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of raw sturgeon meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw pony meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of raw mule meat
This piece of meat has been butchered from the corpse of some big animal. A bit of blood still drips from it. Once cooked it could be the main course of a big meal.
a large piece of smoked, cured venison
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of smoked, cured sturgeon meat
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of smoked, cured pork
Smoked and salted, this large piece of meat is going to last a while without decaying.
a large piece of smoked, cured lioness meat
Smoked and salted, this large piece of meat is going to last a while without decaying.
a bit of raw lion meat
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a bit of raw frog meat
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a salted fish
This is a fish which has been cured with salt so that it will last for a long time without spoiling. It is dry, but nourishing.
a dead catfish
This fresh fish stares lifelessly back at you. Its scales glisten, and it has not begun to smell bad yet...
a cooked bream
This is a fresh fish which has been skilfully fried and smells delicious! Best to eat it before it spoils.
a fresh crab
This is a very large crab. It will provide a fairly large meal. If I were you, I'd start cooking it right away.
a few inkberries
The berries are purple in colour, with woody stems connecting them to the plant. They have a tough skin, but relatively soft pulp inside.
a morsel of venison
This small bit of meat contains some veins which are coloured almost white, which contrasts with the red colour of the meat. The meat itself is a bit tough although it has been...
a morsel of lion meat
This small bit of meat contains some veins which are coloured almost white, which contrasts with the red colour of the meat. The meat itself is a bit tough although it has been...
a morsel of frog meat
This small bit of meat contains some veins which are coloured almost white, which contrasts with the red colour of the meat. The meat itself is a bit tough although it has been...
a bit of raw venison
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a bit of raw robin meat
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a bit of raw nightingale meat
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a bit of raw lynx meat
This small bit of bright red raw meat clinging to the bone has almost no visible fat. A drip of dark red blood has already dried on a bone.
a piece of raw duck
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw donkey meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw chicken
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw beef
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw goose meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw goat meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw pony meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw pike meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw horse meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of raw hawk meat
This piece of fat-marbled, raw meat is dark-red in colour. One of the edges is covered with a strip of bright, clean white fat. Dark blood seeps through the tissue, indicating t...
a piece of smoked, cured duck
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured chicken
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured beef
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured bear meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured grizzly meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured goose meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured goat meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured fox meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured fish
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured mutton
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured horse meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured hawk meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a plate of roast partridge
This young partridge was wrapped in layers of streaky bacon, then roasted whole. Half of it now takes up much of the space on a large oval plate, the other side of which is fill...
a piece of smoked, cured raccoon meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured pork
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a piece of smoked, cured pike meat
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
Leonard's notes on surviving in the wild
Description too long.
a small piece of raw hawk meat
The small piece of meat is dark red and veiny. Blood can be seen seeping from the middle and bits of white, fatty tissue are hanging off the outer edges.
a small piece of raw grizzly meat
The small piece of meat is dark red and veiny. Blood can be seen seeping from the middle and bits of white, fatty tissue are hanging off the outer edges.
a small piece of raw goat meat
The small piece of meat is dark red and veiny. Blood can be seen seeping from the middle and bits of white, fatty tissue are hanging off the outer edges.
a small piece of goat meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of dog meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
some roast pork
This is a quite large helping of pork, thoroughly cooked and lightly seasoned with rosemary. The lean flesh tells you this was no farm-raised pig. No, perhaps only a few hours a...
a piece of smoked, cured venison
This piece of meat is coloured dark brown by smoking and its outside is slightly dry due to salting. These treatments keep this piece of meat edible for a long time.
a small piece of mutton
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of kid meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of hawk meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of grizzly meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of stoat meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of seagull meat
The surface of this meat still shows traces of blood. Whether it was briefly cooked or just browned from age, it will not keep edible for long.
a small piece of raw stoat meat
The small piece of meat is dark red and veiny. Blood can be seen seeping from the middle and bits of white, fatty tissue are hanging off the outer edges.