Pennsylvania Offers Venison Processing Class for Second Year in A Row

Participants of the Pennsylvania Venison 101 class will learn how to process and prepare their own deer meat during both online and in-person classes. (Photo by Realtree)

Pennsylvania State Extension is offering a hands-on class that teaches venison processing.

According to Outdoor News, Venison 101 provides hunters with a comprehensive look at venison butchering, processing, and cooking.

Those who register for the class will participate in online lessons combined with an in-person workshop – scheduled for 9 a.m. to 5 p.m. Aug. 22, 2025. The in-person class will take place at the Penn State Meat Laboratory on the University Park campus.

This is the second year organizers have offered the class due to demand.

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“As Pennsylvania experiences a shortage of butchers, the course offers hunters and their families an opportunity to learn how to process their own meat, enhancing both their skills and the value of their harvest,” said Catherine Cutter, professor of food science in Penn State’s College of Agricultural Sciences.

Online classes teach about deer ecology, field dressing, chronic wasting disease, carcass processing, and recipes. You can also learn about canning, dehydration for jerky, and freezing.

The in-person session will focus on knife safety, processing, sausage and bologna, smoking, and cooking methods – including a chili cook-off.

“I was impressed with the knowledge and passion all the teachers had on the subjects they were teaching,” a past participant noted. “I will definitely recommend the class to family and friends if you have it again.”

A team of experts, including a wildlife specialist, veterinarian, meat scientist, and food safety experts will run the classes.