Deer Processing Workshop Oct. 24

Venison 101 participants will learn the basics of getting a deer from the field to the dinner table

Fall is officially here and that means freezers are going to start filling up with deer meat. Whether you are a beginner or veteran deer hunter, or just looking to expand your culinary repertoire, consider attending the “Venison 101: From Field to Table” deer processing workshop. Hosted by the Central Kansas Extension District and the Kansas Department of Wildlife, Parks and Tourism (KDWPT), the workshop will be conducted Oct. 24, 2013 from 5:30 p.m. – 9 p.m. at Scout Hall in Minneapolis. Participants will learn how to process and prepare delicious venison the whole family will enjoy. In addition to the workshop, participants can enjoy a chili supper and drawings for door prizes. The cost to attend is $10.00 per person, with pre-registration required by Oct. 17.

“We believe hunters of all experience levels should be able to enjoy their product long after the hunt has ended,” said extension agent Leah Robinson. “If the game is handled properly along the way, the fruit of hard work can continue to the dinner table.”

Speakers from K-State Research and Extension and KDWPT will provide an in-depth cutting demonstration, various home processing methods, and talk about food safety practices. Changes and updates regarding hunting laws and deer diseases will also be discussed.

For more information, or to register for the workshop, contact Robinson at (785) 392-2147.