Field to Freezer - Deer Processing Class - November 24

We will go over everything from skinning the deer to getting it into the freezer. I’ll answer any questions you have along the way. We’ll get into tips and tricks that will help you with your own processing and cooking.

Wild game samples for attendees

Class will be hosted at Silver Ridge Farm in South Stafford

November 24th, 10am-1pm

10 spots available, please reserve through eventbrite link.

$100 per reservation

Class will cover:

How to skin and quarter

Primal and subprimal break down

Variations on cuts (boneless and bone in)

Household tools for processing

Maximizing yield

Overlooked cuts: tongue, cheeks, ribs

Uses for the scraps; bones, tendons, etc.

Optimal cooking methods for each cut

Packaging/storage, best practices

Notes:

The processing room is set at a cooler temperature, I recommend bringing a light jacket or sweater.

Chairs will be available, but standing will be the best way to observe.

Host or Publisher Wade Truong of Elevated Wild