Abbi’s Speaking Topics:
Wild Eats: Cooking for Flavor and Safety
This seminar will help you understand the ins and outs of cooking venison and wild turkey, while keeping food safety a top priority. Food preservation (canning and drying) will also be covered.
-Ask the Pro’s Hunting Access Panel
Deer Processing from Field to Table – With over 25 years of experience as a Purdue Extension Educator, Jonathan Ferris, joined by Dave Osborne – a 30-year Purdue Extension Educator, conduct award-winning series of venison processing workshops across Indiana where they have taught audiences how to butcher deer quickly and easily at home. These workshops show everything from the skinning process to quartering and deboning of the deer. In this seminar, Ferris and Osborne will demonstrate an abbreviated version of the deboning technique they use on a deer shoulder and hind quarter. Joining Jonathan and Dave in this seminar is Abbi Smith, a Purdue Extension Health & Human Sciences Educator from Putnam County, who will discuss proper cooking techniques, food safety when working with wild game, and deer health considerations.
Abbi Smith is a Health and Human Sciences Educator with Purdue Extension in Putnam County. Abbi holds a bachelor’s and master’s degree from Ball State University in nutrition and dietetics. As a Registered Dietitian, she spends a majority of her time with Extension teaching about food safety, home food preservation, and chronic disease prevention. Abbi enjoys deer and turkey on her family’s farm in Clay County, IN. She has been in this role since April 2019, and enjoys making an impact in her local community.