All the chefs on the Food Network’s “Chopped!” cook from the same mystery basket of ingredients.

But for this episode — titled “Weird, Wacky and Wild!” — the pros got a bizarre assortment.

Nutria, a large swamp rat. Pork uterus. And something called “unicorn barf.”

From those, Oakland chef Jen Biesty, co-owner of Shakewell restaurant, fashioned a winning trio of dishes, making Pork Uterus Sugo with Bitter Melon Pesto (appetizer round), Nutria Kefta with Fuzzy Squash RAT-atouille (entree round) and Caramelized Blood Pancakes with Banana Milk and Mangosteen Ice Cream (dessert round).

She beat out three other chefs in this episode that was filmed last year but aired this week: Greg Stott, chef de cuisine for The ’76 House, billed as New York’s oldest tavern; CJ Barroso, executive chef at Wallflower in New York; and Alex Crabb, chef and owner of Asta in Boston.