Climb to the top of your personal food chain by learning how to turn a white-tailed deer into tasty, fat-free venison. Local outdoorsman Shawn Perich, author of the book, "Whitetail Hunting," and publisher of Northern Wilds magazine, will teach you how to remove the hide from a deer carcass, cut up the quarters and then prepare boneless steaks and roasts, as well as meat for stew, hamburger and sausage. This is a hands-on class where students will be working with knives, a meat grinder and deer carcasses. You will also get to bring home some of the venison you process. Why should Ted Nugent have all the fun?