Not all of us get our animal protein from the grocery store, wrapped in plastic in a little tray. Meat can also come direct from the countryside, from hunting.
And even the best hunters may have a few questions about what to do after the kill; how to prepare meat for consumption. The Southern Oregon Research and Extension Center, SOREC, offers this knowledge among its many offerings.
Master Food Preservers give instruction in "From Hunt to Home," with another session coming up later in March. Caryn Wheeler from SOREC delivers some specifics, along with instructor Tim Owings.