Field to Table:

Venison Sausage

 

Students will learn the prepping, seasoning, grinding and stuffing of fresh venison sausages. We will explain how to reduce the risk of food-borne illness, demonstrate mixing and grinding techniques and discuss ingredients, casing types & cooking times. Students will take home 5+ pounds of sausage.

James Nash,  fifth generation Wallowa County resident, avid outdoorsman and conservationist, will teach his deep knowledge of game processing.

2 pm - 5 pm
Course Fee: $99

Class size limited to 10 students.
 

55.00
Quantity:
Add To Cart