Venison 101

At Penn State, a meaty topic for students [Inquirer]

[Image courtesy AP]


Venison 101 class isn’t for the faint of heart.

For $99, a deer hunter, a cook, or the just plain curious can spend a day at Penn State’s meat laboratory to learn the ins and outs of what to do with a prized carcass.

After an awkward moment of bashful looks and silence, Wolfgang’s volunteers kneel down and go to work.

It was great!” says Janet Huber, a sheep and cattle farmer from Bedford, Pa. “You really learn a lot in this class.”

The daylong session covers everything from dressing and skinning a deer to slicing and dicing the carcass for steaks and sausage.

At Penn State, a meaty topic for students [Inquirer]

[Image courtesy AP]

Venison 101