How to Process Large Game Animals/Deer (Deer 11.21.2026)

On November 21, 2026, from 10am to 5pm, the epic class will be offered yet again. So many times I have heard people say, "I'd love to learn how to find my own wild game for food, I just wouldn't know what to do once I've made the shot/kill." This is the class for those that want to learn what steps are involved when you have an animal that you want to store for eating later. We will have aged deer for you to learn with. Aged deer has nearly no blood so it's a cleaner experience, and the aging process makes for the cutting of meat much easier. In a sanitized and warm environment, my home, you will learn how to remove the hide, how to cut certain cuts of meat, how to grind meat for ground meat, how to make sausage, how to make jerky, and finally, how to vacuum seal your cuts of meat for the freezer. We will have a professional butcher of 10 years leading the butchering portion of class. Will White, owner of the Piked Antler Project Survival School will be leading the skinning and quartering portion of the class.Oh!!!! Did I mention that everyone will go home with a few pounds of venison, on the house? Oh yeah!

This class is held annually at the personal residence of Will White, owner of the Piked Antler Project. You will receive the exact address after registering. We are in