venison field to fork.jpg

A venison dish with vegetables on a dinner table.
Venison can provide a healthy, delicious, and locally-sourced protein. Jay Henges Shooting Range and Outdoor Education Center in High Ridge is offering a sequence of three classes the week of Sept. 30 that will help hunters take their deer meat from the point of harvest, to the dinner table.

Jay Henges Shooting Range holds field to fork venison class series week of Sept. 30

News from the region

St. Louis
Sep 26, 2019

 

HIGH RIDGE, Mo.—In addition to being a challenging sport, hunting deer can also provide an excellent source of lean, healthy, and fresh meat. It’s the ultimate way to practice local food sourcing with hunters knowing exactly where their meat came from. But how do you get it from the field to your fork at the dinner table? What’s the best way to prepare the meat, what can you do with it, how can you cook and enjoy it?

The Missouri Department of Conservation’s (MDC) Jay Henges Shooting Range and Outdoor Education Center is offering on a sequence of three free classes being held Monday, Sept. 30, Tuesday, Oct. 1, and Wednesday, Oct. 2. Each class is open to ages 11 and up, and runs from 6-8 p.m.

The classes are designed to guide hunters from a successful hunt to serving delicious meals prepared with the venison they harvested. Hunters may choose to take one, all, or any combination of the following classes:

Deer – Field to Freezer, Monday, Sept. 30, 6-8 p.m.

Learn the steps necessary to process deer meat yourself. MDC staff will demonstrate how to skin and butcher a deer in simple easy steps with minimum equipment. You will learn tips on how to make sure your venison is the best quality possible. https://short.mdc.mo.gov/ZQK  

Deer – Sausage and Burger Making, Tuesday, Oct. 1, 6-8 p.m.

MDC instructors demonstrate the steps necessary to make deer meat into sausage and burger. The class will also discuss the needed supplies and equipment. You will learn tips on how to store your tasty venison sausage and burger once it is prepared. https://short.mdc.mo.gov/ZQr

Venison Cooking, Wednesday, Oct. 2, 6-8 p.m.

Do you want to learn how to prepare deer meat?  Then join Jay Henges Shooting Range for an evening of venison cooking that everyone will enjoy. The class will cover supplies and equipment needed as well as provide several recipes you can take with you. https://short.mdc.mo.gov/ZQH  

All classes are free but online registration in advance is required using the links provided above under each class.

The Jay Henges Shooting Range and Outdoor Education Center, is located at 1100 Antire Road, just off I-44, exit 269 in High Ridge.

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