University, majoring in political science. He first served as deputy director of the CE/FS Program, moving up when the director position opened. He is a lifelong hunter and is saddened that a generation of would-be hunters has been lost. He is 100 percent committed to the North American Model of Wildlife Conservation, adopted as official NRA policy in 2014, with hunters playing a big part in management based on sound scientific input from biologists. Taylor is also from Connecticut and a lifelong hunter. He knew college wasn’t for him, but he needed a job. His mother headed up a department in a grocery store, and more than one male member of his Sicilian family were butchers or owned a butcher shop. So it seemed meant to be when the grocery store owners asked him if he’d like to learn to cut meat. They invested in his training and he’s been a meat cutter ever since. Taylor says there is no one way to process a deer, but he teaches in a manner that ensures hunters can utilize ever bit of the animal. Suggestions are offered on tanning the hide. You’ll be able to recognize an oven roast from a pot roast. He uses comparisons to everyday meats so you’ll know what a loin chop is and how to cut it. You’ll know what parts to use
for making jerky and that those are not the same cuts you’ll want to reserve for your tender steak. Everything is provided for the attendees, including vinyl cut-resistant gloves for safety, and refreshment. Yes, you’ll sample some venison soup or perhaps some roasted pieces of meat. Taylor talks about knives, sharpening and what types of knives are best for each part of the process. “Hunting is not cheap,” Taylor emphasizes. When you consider the time and money invested in harvesting an animal, you don’t want any of that high-cost-per-pound meat to go to waste. These seminars fill up quickly. Donlon said he receives calls within minutes of notices being released. If you don’t get into one, keep trying. You will come away with
an invaluable skill set, and with the GoPro capturing every move, there’s not a bad seat in the house. Venison Processing Workshops Look for upcoming workshops to be announced in January 2020. To register online you will need your conservation ID. If you do not know your ID, contact the CE/FS Program at 860-424-3007. Workshops are held at the following locations: In Western Connecticut: Sessions Woods Wildlife Management Area, 341 Milford Street (Rte. 69), Burlington, CT 06013 In Eastern Connecticut: Franklin Swamp Wildlife Management Area, 391 Route 32, North Franklin, CT 06254 About the Author: Erin C. Healy is the associate editor of the NRA Hunters' Leadership Forum. She edited a lifestyle magazine on Cape Cod for 14 years and provided marketing services for her local guntry club prior to working for BLADE magazine and a regional recreational fishing magazine. She served in the U.S. Army, is an NRA Life Member, a National Wild Turkey Federation member and sends her Jack Russell Terriers to ground as often as possible.
Pictured above: Connecticut CE/FS Venison Processing Workshop attendees get a close up view of various cuts of deer meat. Follow NRA Hunters' Leadershipship Forum on Twitter @HuntersLead.
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