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Butchering & Deer Processing 60316142

  • 0.10 credits
  • Culinary Arts
  • $40.00

    • Workshop will include a step-by-step demonstration of how to break down a deer. Instructors will share tips on hanging a deer at home, demonstrate how to remove lymph nodes for CWD testing and explain the best practices for storing your venison by canning or freezing. Participants should come prepared to help skin, quarter, cut, trim and package venison. 

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    11/06/2025
    		In-Person Wausau Main Campus
    Nov 6
    Thursday
    06:00 PM - 09:00 PM
    D172 - Meat Processing Lab - D Building
    Seth Schulz
    		$40.00