Many rural individuals harvest and utilize wild game meat in their daily diets. This is especially common for most of Eastern Kentucky and specifically Lewis County. Despite an abundance of game meat there is often a lack of knowledge about ways to cook these meats in a healthy manner. Game meats are naturally low in fat and cholesterol but traditional cooking methods such as frying are often resorted to due to a lack of knowledge about alternative ways to cook and use the meat. University of Kentucky SNAP education identified this issue and created a series of Cook Wild Kentucky recipe cards. These cards not only give individuals a variety of ideas to help mix up the ways they cook with game meat, but they also reveal ways to cook with the meats in a healthy fashion. The Lewis County Extension Office recognized the value of these materials and opted to host a Wild Game Cooking course to Lewis County residents free of charge.

The course took place in the afternoon on December 5^th and had a total of six individuals in attendance. During this class all participants were given handouts covering safe storage techniques and storage times for wild game meat and they were able to engage in a hands-on learning experience to make Venison Meatloaf, Kentucky Rabbit Stew, Oven Baked and Fried Frog Legs, and Venison Sloppy Joes. Those in attendance were also able to take home a large variety of all the Cook Wild Kentucky Cards that the extension office had on hand.

At the end of the course questions were asked about the outcomes of the course. At the end 50% of participants claimed that they did not know proper storage time for game meat and that they would be cleaning out their freezers. Everyone in attendance reported that they intended to use the Cook Wild Kentucky recipes in the future.

Foods cooked during the Wild Game Cooking Course.

Top: Venison Sloppy Joes, Middle: Oven Baked Frog Legs, Bottom: Kentucky Rabbit Stew.