Learn skills to take venison from field to plate
Julie Stricker
907-474-5406
Jan. 10, 2025
Ian Derauf, who has been making field-to-plate meals since he was a teenager, will teach a hands-on workshop in Sitka on butchering, preserving and cooking venison.
Venison is a local favorite on dinner tables in Southeast Alaska. Ian Derauf, who has been hunting and cooking wild game since he was a teenager, will lead a two-day workshop in Sitka on transforming meat from a Sitka black-tailed deer into tasty meals.
The workshop, “Hands-on Venison Butchery, Processing and Cooking,” is sponsored by the Sitka outreach office of the Ƶ Cooperative Extension Service.
Being involved with his food from field to plate first got Derauf excited about cooking and making meals from what he harvests, and it continues to be a passion of his.
Derauf will teach participants how to transform a hindquarter from a Sitka black-tailed deer into individual steaks and roasts, prepare these cuts for freezing and make several meals using the meat. Participants will gain hands-on experience with butchery and cooking. Any leftover venison will be donated to the Sitka Tribe for distribution to elders.
Participants will meet from 6-8 p.m. Tuesday, Jan. 21, and Wednesday, Jan. 22, 2025, at Sitka Lutheran Church kitchen, 224 Lincoln St. The workshop series costs $50 and includes all materials and supplies. Venison is donated for this educational event. . Participants must be 14 years old or older. The registration deadline is Jan. 18.
Accommodation requests related to a disability should be made five business days in advance to Jasmine Shaw at jdshaw2@alaska.edu, 907-747-9440. Language access services, such as interpretation or translation of vital information, will be provided free of charge to individuals with limited English proficiency upon request to amnorris2@alaska.edu.
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