Venison 101 is a half day class that provides information on deer hunting in Pennsylvania and how to identify deer diseases and how to control risks when field dressing a deer. There will be a live demonstration on field dressing and hide removal. This class is ideal for new hunters, including teens. Vension 201 is a full day, hands-on workshop that provides the opportunity for participants to learn about venison butchery and processing – making sausage and jerky, canning, and using cookery methods including marination and smoking. There will be plenty of opportunities to taste venison products and interact with instructors.
This annual workshop is offered in early fall. It begins with an evaluation of deer diseases (including Chronic Wasting Disease), followed by proper field dressing, an opportunity for hands-on processing, and cooking/canning demonstrations. There will be plenty of opportunities to taste venison products and interact with speakers.
Who Should Attend
- Extension Educators
To advise hunters, a pamphlet, "Proper Care and Handling of Venison: From Field to Table," is available at http://pubs.cas.psu.edu/FreePubs/pdfs/uk066.pdf. It explains how to reduce the risk of food-borne illness by properly handling, processing and preparing deer.
For more information on this workshop, please contact Martin Bucknavage (814-867-1839)
For date, location and registration information on this course please visit the link below.