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June 21, 2019, 6:00pm – 9:00pm

Vashon Venison: harvesting, butchering, and cooking

This 3-hour class covers every aspect of using venison, Vashon’s local meat. James Cottrell and Yve Susskind are passionate about everything to do with venison. They are looking forward to introducing/demystifying/celebrating Vashon’s finest abundant, free range, and largely organic venison, our local meat of choice.

This is a 3-hour intensive class. It will be filled with great food and detailed information.

Welcome and Starter of thinly sliced venison salami, made by Han’s German Deli with Vashon venison, paired with a local sparkling hard cider. This will be accompanied by a presentation about making pepperoni and jerky with venison.

Introduction to Vashon venison slideshow, including seasons, regulations, and techniques for harvesting, dressing, processing, and butchering. Venison Mushroom Barley Slow Cooker Soup, cooked with extra whole scapulae to be used later in class for shredding and making venison carnitas tacos. Introduction and demonstration of whole haunch seam butchering. At tables, the student will work on haunch butchering & cubing, as well as making marinade prep for take-home freezer marinade packets. There will be a demonstration of how to seal the packets with food savers. And finally, there will be venison carnitas tacos, including teams at the tables pulling meat off the scapulae, carnitas frying demo, taco making, and eating together.