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 two-day workshop was held to educate hunters on laws and regulations, hunting tactics and safety, proper wild game butchering, meat handling safety, freezing, jerky-making, and home-canning. 

Day one of the workshop involved new hunters learning all about the sport, including practicing shooting on a target range and working with a mentor experienced hunter to deer hunt. Day two of the workshop began with a butchering demonstration on the safety and best practices of home processing a deer. The University of Kentucky Meat Science Specialist presented on the process and safe handling practices of butchering wild game. While the workshop focused on deer/venison, other wild game butchering, cooking, and preserving techniques were explained. The FCS Agent led a hands-on session of canning venison, where participants were able to see a demonstration of the process. 

In addition to the public program, a train-the-trainer workshop was held for Extension agents to attend to learn about the program and to implement it in their counties. Agents from all program areas attended, and agents were encouraged to host the program with allb program areas. The Nutrition Education Program partnered with the Kentucky Department of Fish and Wildlife Resources to hold the training. The Woodford County FCS Agent led sessions on canning wild game as well as wild game food safety.