Workshop: Venison Butchery, Dec. 2 (tentatively), $15 (nonmembers)/$5 (members) SOLD OUT — WAITING LIST AVAILABLE OR VOLUNTEER TO HOST

image credit: modified from Rundell A New System of Domestic Cookery [1806]
UPDATE: This workshop is currently full but you can be added to the waiting list by emailing or checking out with the “wait list” option on our store. If you’d like to host a butchering workshop, please get in contact with us.

This fall we’ll be offering a limited workshop on venison butchery. The basics will be covered, from sharpening knives to quartering and butchering venison into roasts, loins, steaks, stew meat, jerky slices, brisket, and hamburger. We’ll also discuss aging, chronic wasting disease, and preservation by freezing, canning, dehydrating, and smoking. Participants will each take home a pound of stew meat. This is an introduction to butchering deer, which have anatomy similar to goats, sheep, and (on a smaller scale) cows.

The workshop will be held at the Low Technology Institute (11927 W. State Rd. 59) in the historic village of Cooksville, 30 min south of Madison. The date is currently set for the 2nd of December, from 1–4 p.m. but may change depending on when the deer is acquired. Participants will have 10 days notice of any change. The cost is $15 for nonmembers and $5 for members. Only four spots are available for this hands-on workshop (we will maintain a waiting list). RSVP at our online store, being sure to include your name and contact information. Contact Scott with any questions.

Participants are asked to bring a fish fillet knife (if possible, but not required) and close-toed shoes.

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