The Art of Backyard Butchering-"A Hunter's Approach from a Chef's Perspective"
Thursday, February 08, 2018: 12:00 PM - 1:00 PM
Description Learn how easy it is to fabricate your own deer while saving lots of money by doing it yourself. Chef Wutsch will discuss breaking down an entire carcass into primal cuts and will demonstrate the fabrication of a hind leg. Learn to get quality wholesome meat to your cutting board and into the pan. Chef Wutsch will discuss factors in the field that will determine taste and tenderness on the plate.