Want to learn how to make the most of the deer you harvest? Join us on Saturday, Aug. 16, in Hubbard Lake for a “Beyond Backstraps” venison culinary event sponsored by the Michigan Department of Natural Resources and the National Deer Association.

The course, open to all, will be guided by Doe Getter, two hunters passionate about cooking with a mission to ethically harvest deer for food while assisting farmers losing crops to deer damage.

Experienced mentors in the Field-to-Fork program, Doe Getter will cover four methods of utilizing a deer: high heat, low heat, grinding and sausage, and stock and broth.

This event will take place at 10 a.m. on Aug. 16 at the Ossineke Township Hall, 9041 Nicholson Hill Road in Hubbard Lake.

Samples of meat covered during the presentation will be provided, along with refreshments. The cost is $15 per person.

Seats are limited. Call or text 989-884-3870 no later than Aug. 1 to RSVP. Questions about event accessibility can also be directed to this number.