Penn State Extension is set to host a hands-on course titled “Venison 101,” aimed at Pennsylvania hunters looking to learn more about deer meat processing. Scheduled for August 22, the comprehensive workshop combines online lessons with in-person training at the Penn State Meat Laboratory in University Park, where participants will receive guidance from experts in wildlife management, meat science, and food safety.
The course comes in response to a growing shortage of butchers in the area, providing hunters the skills needed to process their own meat. Participants will delve into crucial topics such as field dressing, chronic wasting disease, and various cooking methods—including a chili cook-off. With increasing interest, this program promises to equip hunters not just with practical skills, but also with valuable recipes for enjoying their harvest.
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