Pender Island Deer Processing
This 5-hour, hands-on workshop offers a practical introduction to whole-animal processing, cooking, and preservation using ethically harvested fallow deer.
Grounded in real land-based practice, the session moves from carcass to plate—working through quarters, organs, and primary cuts while demonstrating how each part can be used with purpose. Participants will gain familiarity with how an animal is broken down, where different cuts come from, and how to translate these skills beyond venison into broader food contexts.
The workshop also situates deer within a larger system—touching on ecological management, food access, and the role of small-scale processing in local food systems.
Format (5 Hours)
- Opening circle and overview
- Hands-on processing and butchery (quarters, organs, primary cuts)
- Cooking demonstrations and preservation techniques
- Shared meal featuring multiple venison dishes
- Q&A, recipes, and take-home insights
This is not a certification or training to independently process animals, but an opportunity to build understanding, confidence, and practical literacy.
What we’ll cook:
- Tacos de venado de mayo — jarred BBQ venison with lime slaw
- Rosemary mesquite jerky — everybody’s favourite
- Savoury summer sliders — juicy snack-size burgers with an eastern flare
- Steak & potatoes — so tender you don’t even need a knife, seared and crispy on the outside, medium rare on the inside.
Details:
Date: May 23
Time: 1:00–6:00 pm
Location: Pender Island
Participants: Limited to 12
Pricing: $85 – $150 (sliding scale; higher tiers support community access and include extras)
Hosted by
David Fierro & Susheela Kundargi of The Healing Place Foundation • Tsi-Tesakotitsén:tha • Mayne Island (S,ḴŦAḴ) https://www.landbasedhealing.com/workshops.html
Land-based workshops focused on food systems, stewardship, and practical skill-building.