Henges Shooting Range holds Field to Freezer venison processing class Oct. 22

EUREKA, Mo.—Deer hunting has a long tradition of providing food for the table.  There are certain steps that hunters should take to ensure they are preparing and handling their deer meat safely. 

The Missouri Department of Conservation (MDC), in partnership with the National Deer Association (NDA), is hosting a Field to Freezer class at the Jay Henges Shooting Range and Outdoor Education Center. The class will be held Thursday, Oct. 22 from 6 – 9:30 p.m.  This class is designed for anyone interested in learning how to turn a harvested deer into freezer-ready venison

“This class will take deer hunters from the field all the way to the freezer, from the first cut to when the last vacuum-sealed bag hits the freezer shelf,” said Cody Diehl, MDC outdoor education center technician.

The program will detail the steps necessary to enable hunters to process deer meat for themselves.  MDC staff will cover what happens upon recovering your deer.  A conservation agent will be on hand to go over deer hunting regulations and safety considerations.  Members from the NDA staff will then provide anatomy and live field dressing demonstrations on a real deer.  Participants will get a chance to see actual field dressing and processing firsthand.

“We’ll wrap up with venison preparation, storage, and recipe ideas from MDC staff,” Diehl said.  “Whether you’re completely new to deer processing or simply want to learn a better way to handle your harvest, this class will take you through the entire process—from field to freezer.”

Field to Freezer is a free program; however, advanced online registration is required at http://short.mdc.mo.gov/of8.

The Jay Henges Shooting Range and Outdoor Education Center is at 1100 Antire Road, just off I-44, exit 269 in Eureka. 

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