The Art of Cooking Venison
(Room Wild Game Cooking)
05 Feb 18
4:00 PM
-
5:00 PM
Chef Wutsch will demonstrate methods and techniques used by the professionals to keep your game tasty and tender. Topics will include field care, fabrication, butchering, storage, and preparation on the cutting board and in the pan. Emphasis will be placed on matching the correct cooking method with each muscle. The object of this presentation is to demonstrate the ease in quality preparation. Bring lots of questions, you won’t be disappointed.