September 27 • Mayne Island Deer Processing
When: Sunday, Sept 27, 1:00–6:00 p.m.
Where: 314 Mariners Way, Mayne Island
Limited to 10 Participants
Take your wild-game cooking beyond the basics in this five-hour, hands-on workshop that explores whole-animal processing, butchery, cooking, and preservation using ethically harvested invasive fallow deer.
This workshop is designed for anyone who loves to cook and wants to discover just how versatile venison can be. We'll move beyond traditional "meat and potatoes" fare and demonstrate techniques and recipes inspired by cuisines from around the world, while discussing whole-animal utilization, food preservation, and respectful stewardship.
Whether you've never processed a deer before or already have experience, you'll leave with practical skills, creative ideas, and a whole new appreciation for this incredible local food source.
Workshop Format
- Opening circle and overview
- Hands-on processing and butchery (quarters, primary cuts, and organs)
- Knife skills and butchery techniques applicable beyond venison
- Cooking demonstrations and preservation methods
- Shared multi-course meal
- Recipes, Q&A, and take-home resources
We'll spend part of the afternoon outdoors processing, cooking, and sharing a meal together, so please dress appropriately for the weather.
Please note: This is an educational workshop intended to build confidence, understanding, and practical food literacy. It is not a certification course for independently processing animals.
On the Menu: Throughout the afternoon, we'll prepare and enjoy a series of dishes while discussing why different cuts lend themselves to different cooking methods.
(Menu to be determined)
We'll also discuss:
- Which cuts are best suited to grilling, braising, roasting, stir-fries, curries, and pasta dishes.
- Pressure canning and food preservation.
- Practical uses for bones, organs, tallow, hides, and other parts of the deer.
- Whole-animal utilization and respectful stewardship.
Workshop Schedule
1:00–1:30 — Opening circle, introductions, overview and safety.
1:30–5:15 — Hands-on butchery, processing demonstrations, cooking, preservation techniques, tasting, and meal preparation.
5:15–6:00 (often a little longer!) — Shared dinner, recipes, discussion, questions, and take-home handouts.
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.