Venison Cookery: From Field to Table
Taught by Lisa Mase
October 18, 2015, 10-4pm in Worcester, VT

The health benefits and culinary potential of vension are vast. From bone broth to jerky, this lean, iron-rich red meat is a perfect local protein to consume year-round. During this day-long workshop, we will:
Explore deer traditions from around the globe
Learn how to incorporate animal protein into meals in the way that's best for individual conditions and constitutions
Hear huntress stories from the field
Prepare and savor various cuts of venison
Understand more about butchering, cooking, and appreciating venison
Our day together will culminate in a group feast, made using meat from a deer shot by a Mountainsong huntress in last year's Huntress Expedition.
This workshop is open to all genders. The cost is $85, which includes hands-on cooking, handouts, recipes, and the feast.

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