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.

That's why Penn State's College of Agricultural Sciences is opening its Sept. 25th Venison 101 Workshop -- which has been offered to extension educators in the past -- 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 it 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. 15. The cost of $150 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/venison101.html or contact Cathy Cutter by phone at 814-865-8862 or by e-mail at cnc3@psu.edu.

To advise hunters, Cutter has prepared a pamphlet called "Proper Care and Handling of Venison: From Field to Table," which is available online at http://pubs.cas.psu.edu/FreePubs/pdfs/uk066.pdf. It explains how to reduce the risk of foodborne illness by properly handling, processing and preparing deer.

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Writer/Editor: Jeff Mulhollem Office 814-863-2719 FAX 814-863-9877