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Come join chef, Zach Heredia, and Wisconsin Field to Fork Coordinator for the National Deer Association, Brock Rosenkranz for an evening cooking workshop! Participants will be learning how to prepare venison in two ways, grilling a backstop over charcoal and making venison barbacoa. Meal: Grilled Venison with Grilled Asparagus and Venison Barbacoa with Pico de Gayo and Homemade Tortillas
Participants will be actively involved with preparing the food. Please note any allergens during your registration.
Cost: $30 per person, includes food.
Registration is limited to 6 participants and is adults only.
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Event Venue & Nearby Stays
3101 Lake Farm Rd, Madison, WI, United States, Wisconsin 53711
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