UNIVERSITY PARK, Pa. -- Time was when every deer hunter was taught how to butcher a deer, process the meat and prepare a variety of tasty venison dishes. But these days, it sometimes seems like that vital information is not passed down.

So Penn State's College of Agricultural Sciences is opening its Sept. 10 Venison 101 Workshop --which has been offered to extension educators the past three years -- to the public. "It's a one-day, intensive hands-on program designed for hunters or family members who have an interest in expanding their knowledge of deer diseases, processing venison, and preparing venison for friends and family," says Cathy Cutter, assistant professor of food science.

The workshop, which will be held from 8:30 a.m. to 5 p.m. at the Penn State Meats Lab near Beaver Stadium on the University Park campus, begins with an evaluation of deer diseases (including chronic wasting disease), followed by proper field dressing, an opportunity for hands-on processing, and cooking/canning demonstrations. Participants will be able to taste venison products and interact with speakers.

The deadline to register for the Venison 101 Workshop is Sept. 3. The cost of $100 per person includes educational materials, lunch, breaks, venison and door prizes.

To register or to get more information about the Venison 101 Workshop, visit the Web at http://foodsafety.cas.psu.edu/PDFs/venison101.pdf or contact Cathy Cutter by phone at 814-865-8862 or by e-mail at cnc3@psu.edu.

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Contact:

Jeff Mulhollem jjm29@psu.edu 814-863-2719 814-863-9877 fax #223