After spending a few years growing my own food and buying from local farmers, the next logical step, for me, is to learn how to source the ultimate in local meat: Deer. Jackson Landers, a Charlottesville based insurance broker, started teaching a class last fall and got some coverage in the New York Times about it. He’s just announced a weekend condensed class in February that covers everything from deer anatomy, natural history, gun safety (as well as a trip to the range), field dressing, and final butchering, cooking, and tasting. The course costs $380.
I’ll be packing up my trusty Winchester Model 70 (in ’30-06) and heading down to Jack’s weekend course “Deer Hunting for Locavores” in Charlottesville on February 20-21. There are still a few slots left as of this writing.