Preparing and cooking wild game is an important skill that hunters need to know about, and more than just “how to cook”, but also about food safety. In partnership with the Kentucky Department of Fish and Wildlife Resources, a day-long workshop was held to educate hunters about proper wild game butchering, meat handling safety, freezing, jerky-making, and home-canning. While the workshop focused on deer/venison, other wild game butchering, cooking, and preserving techniques were explained. The University of Kentucky Meat Science Specialist presented on the process and safe handling practices of butchering wild game. The FCS Agent led a hands-on session of canning venison, where all participants were included in the process of cutting the meat, filling the jars, and processing jars. In a written evaluation, 10 of the 15 participants reported that they would likely home-can some of their wild game, and all participants said they learned techniques that keep meat/food safer when butchering, preserving, thawing, and cooking wild game.