In Eastern Kentucky, we have numerous types of wild game that can be harvested. Although a large number of wild game can be harvested, there is a lack of knowledge on how to prepare the meats. As well as, improper field to refrigerator practices. Wild game has abundant health benefits, from lower fat levels to high amounts of zinc and iron, wild game is shown to be a healthier protein source when compared to beef. Price-wise it's cheaper than purchasing your protein at the butcher or grocery store.

In Lee County, the Agriculture and Family & Consumer Sciences Agents partnered together to do a two-part Venison Program. The first class involved participants coming in to watch a deer be processed by Dr. Greg Renfro. 

The second part of the program involved the series, titled Cook Wild Kentucky. Which features 24 recipes with some of the state’s most popular wild game including venison, rabbit, fish, frog, dove, and duck.  In the Cook Wild Program, the FCS Agent in Lee County prepared samples of 6 different venison recipes that participants were able to sample. Two participants tried venison for the first time. In the program, we talked about ways that you can prepare the meat without just using a “frying” method. Participants were able to take home a wide range of recipe cards.

"Yes, that if you wouldn’t have told me this was deer meat I wouldn’t have tasted a difference” -Participant

*Two participants tried venison for the first time.

*One participant didn’t know that “venison” was deer meet. 

*100% of participants tried the recipes.

*100% of participants said they would make at least one of the recipes at home. 

*100% of participants said they would recommend these recipes to a friend.