1st Workshop - October 16, 2026 (max registration 25)

Includes a butchering demonstration, followed by a hands-on opportunity for participants to practice their processing skills.

2nd Workshop - October 21, 2026 (max registration 35)

Will teach participants how to prepare venison products such as burger and sausages. It will also feature cooking demonstrations and the opportunity for participants to taste test various preparations.

LOCATION: Food and Agricultural Products Center, Room 227. Enter from loading dock 4 behind the building

Both workshops will begin with a meal that is included in the cost of registration. Space is limited for these workshops.

• Registration fee per workshop - $50
• Registration fee for both workshops - $80
• Registration Deadline/no refunds after - October 1, 2026
• Registration can be transferred to someone else

Full Agenda:

October 16, 2026
Workshop #1: Wild game workshop: Learn how to process your own deer

5:00PM - Welcome & meal

5:15PM - "Working meal" introductions, background information

5:45/6:00PM - A "follow along" style butchering demo, identifying the major cuts, specialty cuts, muscles, trimmings, etc.

7:30PM - Proper storage and methods of storing, clean-up

8:00PM – Conclude

October 21, 2026
Workshop #2: Wild game workshop: Preparing burger, sausages, and other venison products

5:00PM - Welcome & meal
5:15PM - "Working meal" introduction, food safety, meat formulation & ingredients presentation

6:00PM - Formulate meat block, grind, ingredients/inclusions, stuffing, cook/smoke

7:30PM - Taste test and clean up

8:00PM - Conclude

Contact Ag Conferences @ 405-744-6489 or email agconferences@okstate.edu for registration questions or help