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.