Bluefield Daily Telegraph, Bluefield, WV

October 20, 2013

Hunter's cuisine

Workshop teaches cooks how to prepare venison with new recipes

Bluefield Daily Telegraph


Bluefield Daily Telegraph

PRINCETON — This isn’t your typical cooking class. Venison 101: From Field to Fixin’s is designed to teach hunters and cooks how to prepare and serve venison meat. According to West Virginia University extension agent Jodi Richmond the goal is to combine the cutting and processing of the deer with safe preparations, food safety guides and preservation tips.

“We want people to learn how to cut it, cook it and can it,” Richmond said.

The workshop is scheduled for Monday, Oct. 21 at the Mercer County 4-H Camp from 10 a.m.-3 p.m. The cost of the workshop is $10 and will cover the supply fees.

The class is for beginners and experienced hunters.

“We are hoping to show people there are a lot of different ways to cut deer. It gives new fresh ideas. Venison is low in fat and cholesterol. It is a healthy alternative for people looking for safe and healthy meal choices,” Richmond said.

This is the second year the Mercer County West Virginia University Extension Service has offered the workshop. Richmond said 14 people attended last year, a good mix of hunters and females who had hunters in the family.

 The program was started by the WVU Extension office and is served by both Families and Health and Agriculture and Natural Resources.

At the workshop, a DNR representative will talk about hunting regulations and deer management in West Virginia. The representatives will be able to answer any questions, Richmond said.

“Then we will give them a brief overview of what to do when you kill dthe eer. Like how to safely get the deer ready to start the process. Then we will move on to how to cut up the deer depending on if you want to can it or freeze it. We will provide a lot of different details about ways you can cook it, make jerky out of it or make sausage. We will have a variety of recipes for them to try,” Richmond added.

There will be hands-on portion as well. Participants can practice the different cuts and experiment with equipment like dehydrators, knives, canning equipment and more. They can also sample the recipes and pick their favorites.

“A lot of people are interested in chili. There is nothing like chili when its cool outside. People also like barbecue and jerky,” she said.

Jerky is one of the most popular recipes due to the cost of jerky in most grocery stores.

Extension agent Andi Bennett will discuss food safety. Venison must reach an internal temperature of 160 F, according to Richmond. For more information, call 304-425-3079.