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“Cooking Wild with Kate” to take place Saturday at Cornell Cooperative Extension Learning Farm’s harvest kitchen

Posted 4/1/18

CANTON – The class “Cooking Wild with Kate” will be held Saturday, April 7, from 7-9 p.m. at the Cornell Cooperative Extension Learning Farm’s harvest kitchen, 2043B State Highway 68. …

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“Cooking Wild with Kate” to take place Saturday at Cornell Cooperative Extension Learning Farm’s harvest kitchen

Posted

CANTON – The class “Cooking Wild with Kate” will be held Saturday, April 7, from 7-9 p.m. at the Cornell Cooperative Extension Learning Farm’s harvest kitchen, 2043B State Highway 68.

Instructor Kate Fiduccia will demonstrate several venison recipes from start to finish, covering a wide range of topics including cuts of meat, marinades, various cooking methods, freezing/thawing techniques and taking the right shot for the best tasting venison. 

Pre-registration is required, and class size limited.

Kate Fiduccia has hunted and cooked venison across North America, along the way encountering many different ways to prepare venison.

For more than 30 years, she co-hosted the Woods N’ Waters TV series alongside her husband, Peter Fiduccia, and is the author of several cookbooks, including “Cabin Cooking,” “The Jerky Bible,” “Grillin' 'N' Chilin',” “Backyard Cookery,” and “Venison.”

She is the director of operations at New York Custom Processing, LLC, a USDA beef processing facility in Bridgewater.

Fiduccia lives in South New Berlin, New York, with her family.

The fee to attend is $20.

Learn more or register at: https://pub.cce.cornell.edu/event_registration/main/events_landing.cfm?event=venisoncookingdemo_240.