Pennsylvania hunters can learn all about processing their own venison

State College, Pa. —Pennsylvania hunters can take advantage of a hands-on course all about venison.

Penn State Extension will offer “Venison 101” again this year. It’s a popular hands-on course for hunters to get a comprehensive look at venison butchering, processing and cooking.

Online components will combine with an in-person workshop – scheduled for 9 a.m. to 5 p.m. Aug. 22, to help hunters and butchers learn how to handle venison. The in-person class will take place at the Penn State Meat Laboratory on the University Park campus.

Due to recent demand, organizers decided to offer another “Venison 101” session.

“As Pennsylvania experiences a shortage of butchers, the course offers hunters and their families an opportunity to learn how to process their own meat, enhancing both their skills and the value of their harvest,” said Catherine Cutter, professor of food science in Penn State’s College of Agricultural Sciences.

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Over the years, a hybrid format was created, blending online lessons with a full-day hands-on workshop.

Online, you’ll learn about the deer ecology, field dressing, chronic wasting disease, carcass processing and recipes. You can also learn about canning, dehydration for jerky and freezing.

The in-person session will focus on knife safety, processing, sausage and bologna, smoking, and cooking methods – including a chili cook-off.

“I was impressed with the knowledge and passion all the teachers had on the subjects they were teaching,” a past participant noted. “I will definitely recommend the class to family and friends if you have it again.”

A team of experts will run the course, which includes a wildlife specialist, veterinarian, meat scientist and food safety experts.