From Field to Fork: Venison
|Dates:||October 27, 2017|
|Meets:||F from 5 PM to 8 PM|
|Location:||Main House Lecture Room 2|
High levels of White-tailed deer populations have detrimental effects on native ecosystems. The sound management and harvesting of these animals has been shown to be the best way to reduce large herd numbers. Join us for an evening to observe and experience how our Natural Lands Manager utilizes the different cuts of meat and prepares venison dishes. Please bring your favorite beverage to drink while sampling various dishes and venison products. There will also be an opportunity to take samples home.
Sorry, this course is inactive. Please contact our office to see if it will be reinstated, or if alternative classes are available.