Take your successful deer hunt to the next level!

In this hands-on class, you'll learn how to transform a harvested deer into an incredible variety of nourishing, delicious, and practical foods while honoring the animal through a true nose-to-tail approach.

We will cover best practices for:

• Field dressing and handling deer

• Aging and processing venison

• Working with game processors and understanding your options

• Home butchering techniques

• Utilizing bones, fat, organs, and less familiar cuts

• Making the most of every part of the animal

All with the intention of using everything the animals have to offer.

Together we will explore traditional and modern methods for transforming venison into deeply nourishing foods while reducing waste and increasing both flavor and nutrition.

During the class, we may prepare dishes such as:

• Wild Game Bone Broth

• Venison Heart with Maple Syrup and Fresh Sage

• Venison Liver Preparations

• Wild Game Sausage

• Slow-Cooked Venison Roasts

• Traditional Organ Meat Dishes

Participants will leave with practical skills, recipes, and the confidence to process and utilize more of the deer they harvest while deepening their connection to the animals, landscapes, and traditions that make hunting meaningful.

Specific dishes may vary depending on availability and inspiration.

*This class used to combine deer and waterfowl but was just too much so we have split into 2 classes to dive deeper into both animals. That is why pics have both deer and geese in them ;-)

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