ROBERT F. BUKATY/ Associated Press A 10-point white-tailed deer walks through the woods in this photo from 2015. On August 7, Penn State Extension will offer ‘Venison 101,’ a blended course designed to help hunters optimize their harvest by offering a comprehensive look at venison processing and cooking.

STATE COLLEGE — Penn State Extension will offer “Venison 101,” a blended course designed to help hunters optimize their harvest by offering a comprehensive look at venison processing and cooking.

The program combines online components with a one-day, hands-on workshop scheduled from 9 a.m. to 5 p.m. on Aug. 7 at the Penn State Butcher Block on Penn State’s campus.

The in-person session will feature topics such as knife safety, carcass cutting and sausage making, and will cover venison cookery methods. There will be a chili cook-off hosted at the event.

The online components will cover the history of hunting and deer ecology, field dressing, deer diseases, chronic wasting disease, carcass processing, recipes, and home food preservation of venison, using methods such as canning, dehydration/jerky making and freezing.

A team of extension experts — including wildlife specialists, veterinarians, meat scientists and food safety experts — will teach the course.

The course is particularly relevant, said Catherine Cutter, professor of food science and food safety extension specialist, muscle foods, as Pennsylvania continues to see high harvest rates across the commonwealth, making it a top hunting destination, per the Pennsylvania Game Commission’s latest annual report.

Additionally, the commonwealth has extended the hunting season with some Sunday hunting.

Organizers note that space is limited, so preregistration is required. The registration deadline is July 27 and carries a $350 fee.

More information is available on the Penn State Extension website at https://extension.psu.edu/venison-101-workshop.