MDC and East Central College offer class on cooking with venison Oct. 26

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Saint Louis
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UNION, Mo.—Deer hunters go through many steps to prepare for a hunt, from checking tree stands, to sighting in firearms, to reviewing trail cam footage, to picking their favorite scent blocker. But what about preparing to enjoy the harvest when the hunt is over? What can you do with the bounty of nutritious meat after it’s processed?

The Missouri Department of Conservation (MDC) is partnering with East Central College to help put you on the path from freezer to the fork by presenting a Venison: Freezer to Fork class. The course will be held Saturday, Oct. 26 from 9 a.m. to 1 p.m. at East Central College in Union. Participants will discover extraordinary meals they can create with the venison they harvest.

Think outside the sausage and brat box with an introduction to new ways for cooking deer meat. Chef Mike from East Central College will demonstrate the basics of market butchery and preparing venison for the dinner table. The class will demonstrate how to utilize 100% of a harvested deer to make a variety of tasty morsels and dishes, with something everyone can enjoy. Participants will also get chances to sample the finished creations.

Advanced registration for the Venison: Freezer to Fork class is required by calling East Central College at 636-584-6529. The course is free to attend and open to ages 18 and up.

East Central College is located at 1964 Prairie Dell Road in Union.

MDC also offers the following two Field to Freezer classes to help hunters learn how to process and store deer meat immediately after the harvest.

Both Field to Freezer classes are open to ages 11 and up, and cover field dressing and demonstrate how to skin and butcher a deer in simple steps with minimum equipment. Advanced online registration is required at the links shown above.


MDC offers many free educational events and programs in the St. Louis region to help people discover nature, fishing, hunting, and the outdoors. Stay informed by subscribing to the free monthly Conservation Connections e-newsletter at