Do you keep the ribs when breaking down your harvested deer? Most people don’t or add the meat to their trim meat. The goal of this class is to help participants gain confidence through hands-on experience trimming, cleaning and prepping a rack of venison ribs. The class will commence by enjoying a tasty sample of prepared venison ribs.
Age: recommended age 8 and up Class size: 20
Date: Thursday, June 11, 1:00 to 2:30p.m.