UNIVERSITY PARK – Time was when every deer hunter was taught how to butcher a deer, process the meat and prepare a variety of tasty venison dishes. But these days, it sometimes seems as though that vital information is not passed down.
That’s why Penn State’s College of Agricultural Sciences again this fall is offering its Venison 101 workshop. The class will be held from 8 a.m. to 5 p.m. on Saturday, Sept. 8, at the Penn State Meats Lab on Porter Road, across from Beaver Stadium on the University Park campus.
“It’s a one-day, intensive, hands-on program designed for hunters or family members who have an interest in expanding their knowledge of deer diseases, processing venison and preparing it for friends and family,” said Catherine Cutter, associate professor of food science.
“The workshop 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,” she said. “There will be plenty of opportunities to taste venison products and interact with speakers.”
The deadline to register for the Venison 101 workshop is Sept. 4. The registration fee is $139 per person and will cover printed materials, breaks, lunch, venison and processing supplies.
To register or to get more information about the Venison 101 Workshop, visit the Website or contact Cutter by phone at 814-865-8862 or by e-mail at cnc3@psu.edu. Seats for the course are limited, and registration will be on a first-come, first-served basis.
To advise hunters, Cutter also has prepared a pamphlet called “Proper Care and Handling of Venison: From Field to Table,” which is available online here. It explains how to reduce the risk of foodborne illness by properly handling, processing and preparing deer.