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Expectant hunters gather around Montana Fish, Wildlife and Parks education bureau chief Thomas Baumeister and volunteer Dustin Hover as they demonstrate the proper way to remove a thigh from a deer carcass during a field-dressing workshop in Missoula. The “gutless method” Baumeister used allows hunters to quickly recover the best meat from a deer or elk while leaving behind unedible parts for scavanging crows and bears.

Cutting and cooking experts will lead a workshop in wild-game processing on Wednesday, Oct. 18, at Missoula’s Burns Street Bistro.

Staff from Montana Fish, Wildlife & Parks and Hellgate Hunters and Anglers will demonstrate techniques for field-dressing deer and elk and subsequent butchery and meat care. Burns Street Bistro chef Walker Hunter will follow with a cooking class. Participants get to eat the results.

“This is a great opportunity for new hunters or those that want to expand their skills and understanding of how to move wild game from the field to table,” FWP spokeswoman Vivaca Crowser said. The event runs from 6 to 9 p.m. at the restaurant, 1500 Burns St. Field-dressing demonstrations are free, and tickets to join the dinner cost $15. Tickets are available online at hellgatehuntersandanglers.org.

Missoulian Staff

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