'Venison 101: From Field to Table' workshop offered
As temperatures begin to drop and leaves change color, many avid hunters anxiously await their opportunity to enjoy fall hunting season. The delight of the hunt doesn't have to end in the field. The enjoyment of hard work can continue to the dinner table if the game is handled properly along the way. Game meats are an excellent source of protein and are naturally lean. With some simple tips and instructions, hunters of all experience levels should be able to enjoy their product long after the hunt has ended.
If you are interested in learning more about processing venison, Central Kansas Extension District and Kansas Department of Wildlife, Parks and Tourism will be hosting "Venison 101: From Field to Table." This is a workshop designed for both seasoned and novice hunters who have an interest in expanding their knowledge of processing venison and preparing delicious venison for family and friends. Speakers from K-State Research and Extension and KDWPT will provide an in-depth cutting demonstration, various home processing methods and formulations and food safety practices. Changes and updates to hunting laws and deer diseases will also be discussed. There will be a chili supper served and drawings for door prizes.
Venison 101 will be held Nov. 1, from 5:30 p.m. to 8:30 p.m. at Scout Hall in Minneapolis. Doors will open at 5 p.m. Pre-registration by Oct. 26th is required, and there is a charge for the meal. For more information, contact Leah Robinson in the Minneapolis Extension Office, 785-392-2147.
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