Im pretty sure I could MORE than survive but only because
a) I require a low carb diet, so I dont NEED to garden very much
b) we've been working toward raising our own food for the last decade already.
HUNTING - My young adult children & husband have all been thru Hunter Safety training and they've all hunted for 3yrs now (venison, swine, rabbit & squirrel primarily). Husband went on n Elk hunting trip with his boss this month, so sometime next month we will get back 200+lbs of professionally processed red meat. We process almost all of our own meat at home....had to accumulate tools for that. Biggest things to recognize is that nothing happens overnight and no one can do it ALL.
LIVESTOCK - We keep 3-4 heritage hogs that give us 6-12 piglets twice a year & I buy 1-2 beef calves ea year to raise our own pastured beef. We managed to get 4-5 acres of wheat planted last fall with help from a friend, so the calves have food all winter & we a potential for wheatberries next June. Another neighbor gives me her extra ducklings every year. We finish raising them and then process for them freezer at 14-16 weeks. I also have a handful of chickens wandering the yard, but rarely find their nests, so when we do the hogs get the mystery bounty. I would probably get more serious about confining them if they were my only source of eggs, but then I would have to grow feed for them too. So, relationships w/ other food growers is a mega IMPORTANT part of raising my own food.
FORAGE - Last, rather than focus on gardening (which Im not crazy about beyond patio tomatoes & peppers), Ive learned to identify quite a few native plants in our area for use w/ meat stocks to make some awesome soups & stews. Depending on the season, I can actually identify & cook with: Redbud (pods & buds), Sassafras, Persimmon, Wild Plum, Pecan, Almond, Wild Cherry, Mulberry, Blackberries, Elderberry & Pears. Found half a dozen Morel Mushrooms once years ago, but none since. Planted Paw-paw trees last year...waiting to see if they survived. We have Yucca & Poke, but Ive not cooked with those yet. I regularly add Plantain, Chickweed, Lambs Qtr, Dandelion, Henbit, Mint, Wild Onions & even Nettle to salads. The more I study (and teach my children & grandchildren), the better off we'll be. I try to plant at least one new edible perennial on our place every year too.