According to the Kentucky Department of Fish and Wildlife, a thousand and thirty-two deer were harvested in Washington County. The closest processor for deer is a little over 30 minutes away and oftentimes stays fully booked during hunting season. This led to the idea of hosting a Field to Fork deer processing course. This program is held in conjunction with the Kentucky Department of Fish and Wildlife. At the beginning of the course, participants were offered the opportunity to try the Cook Wild Venison Chili recipe and take home the recipe card with them. The course covers hunting safety, hanging a deer on a hitch hoist, skinning, deboning, and cutting the meat into large cuts. Over 40 participants, both youth and adults, attended and were offered hands-on experience throughout the entire process. Several participants commented that they would be attempting to fully process their own deer this hunting season and that they were hoping for more hands-on processing classes for other species as well.