‘Eat local’ ethic grows: Minnesotan heads to England for a venison-processing class

Thanks to a venison-butchering course he took earlier this year, Minnesota outdoorsman Mark Weber is ready to process his own deer like a pro. That course’s name, “Deer in a Day,” is pretty straight-forward. Its location, on the other hand, is where things got interesting: Jolly Olde England.
The experience was a retirement gift from Weber’s wife, Cynthia. While he has had experience processing his own deer, she thought he’d enjoy – and probably benefit from – a proper lesson. “We don’t do what I would call a great job of it,” he admitted. Turns out hunters on other continents have the same problem.

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