About this Event
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.
Event Venue & Nearby Stays
Silver Ridge Farm, 73 Silver Ridge Lane, Fredericksburg, United States
USD 108.55
