From Deer to Venison

In true hands-on style, Normandy students, teachers, and Project Lab facilitators gathered in Chef O’Bannon’s high school classroom in order to learn how to butcher (fabricate) deer legs and use the meat to make delicious gumbo, barbacoa tacos, tenderloin, and other venison-based dishes.

The two-day project was inspired by a desire to understand more about the foods we eat and about the ethical and environmental consequences of our food choices. 

We began by gathering around a table and reading a bit about Missouri wildlife, hunting, and meat preparation. Participants shared their own hunting and fishing experiences, and we listened intently to each other’s stories. Afterwards we moved into the kitchen and began the painstaking process of removing the inedible membrane that encases the meat. Talk about patience! After completing this task, we spent the rest of the time preparing the tenderloin, gumbo, and tacos. At the end of both days we all enjoyed the results of our culinary collaboration–beginning with sizzling, flavorful medallions right out of the pan!

Over the course of this project, Normandy students and teachers learned about deer hunting, meat preparation, nutrition, and more. And we had a wonderful time sampling a variety of tasty venison meals! A million thanks to Chef, NHS Principal Flinn, Tyler Jones, Andrew Miller, and Nathan Dee!