Nothing beats coming home after a long day in the woods with some fresh venison.
After all, city slickers often pay eye-popping sums for so-called “game meat” like venison.
And, this top college brought back a program that has created a buzz among hungry outdoorsmen.
Penn State’s revitalized program will help deer hunters to make the most out of their kills
You get up at 4 A.M., drive an hour or so to the land you got permission to hunt on, hike a mile into the woods, and finally make it to your tree stand.
After climbing up the cold metal ladder, you warm your hands, and then wait.
As the sun comes up, the forest around you comes to life, with squirrels and birds making a commotion.
Then at long last, a massive buck strolls down in the river bed you strategically placed your tree stand by, and “BAM.”
You finally dropped the buck you’ve been dreaming about, but now what? Unlike a 12-inch lake trout, a large deer can weigh hundreds of pounds, and processing all the meat is no small feat.
Many hunters find themselves in this situation every year, wishing they had more knowledge about what to do with the giant pile of meat sitting in front of them.
Fortunately for hunters in Pennsylvania, Penn State recently announced a plan to bring back their venison 101 workshop after ten years of dormancy.
College officials brought back this program in the face of a crippling butcher shortage, combined with a surge in interest in deer hunting.
Catherine Cutter, a professor of food science at Penn State, described, “We just don’t have a lot of folks in our communities that do deer processing anymore,” expressing that “We know there is a real need.”
This course combines in class, hands-on workshops, with remote online courses. Cutter expressed that the courses are not free, telling hunters, “There is a cost to this, but when you consider how much it costs to take a deer to a processor, you can cover the course fee in savings alone.”
“This is something that once you learn how to do it, you’re good for your lifetime,” Cutter explained.
Venison meat has the potential to save hunters boatloads of money at the grocery store, especially now that most meat products cost much more than they did just 4 years ago.
In addition to these added savings, many people prefer venison meat due to its very low fat content, making venison a much healthier alternative to beef and pork.
Pennsylvania hunters ought to take advantage of these programs, even if they have a rough idea of how to clean a dear.
After all, practice may not make perfect, but it can sure sharpen your skills.
More Americans should start eating venison as obesity rates explode
Rather than go on risky medications like Ozempic, Americans ought to focus on natural ways to improve their diets. People have eaten venison for thousands of years, giving them the energy they need to live happy and healthy lives.
As people in big cities drop massive sums on wild-caught fish and organic game meat, many other Americans have the chance to fill up their freezers with such meat for a fraction of the cost.
Classes such as the one offered at Penn State could help people from all walks of life to learn how to make the most of their game harvests.
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