Once it’s down, the hard work of hunting begins


Free seminar

What: “Field Processing Big Game” class by Colorado Parks and Wildlife.

When: Wednesday, Aug. 7, 
6 p.m.

Where: Colorado Parks and Wildlife’s Regional Office, 711 Independent Ave. Grand Junction.

When the shooting stops, the work begins.

Every big-game hunter, no matter his or her weapon of choice, lives by the above mantra.

In comparison to the labors involved in skinning, cleaning, boning and carrying out an animal bigger than a rabbit, all that stalking and shooting seems pretty casual.

And while the stalking and shooting obviously are important, taking care of that hunk of meat so it’s fit to eat is what makes the hunt a true success.

With that in mind, and the first 2013 big-game season set to begin in about a month, Colorado Parks and Wildlife is offering a free seminar for novice hunters on taking care of their game.

The seminar, which will cover everything from the field to the table, will be 
6 p.m. Aug. 7 at the Northwest Region office, 711 Independent Ave.

According to Colorado’s hunting regulations, all big-game animals, including mountain lions and bears, must be prepared for human consumption as soon as possible after being harvested.

“Especially for the novice, field dressing is often the most challenging part of a successful hunt,” said Dick Severin, instructor and assistant northwest region hunter outreach coordinator. “This is a great class for the beginner, but even a seasoned pro might learn some new tips about how to properly prepare their animal for taxidermy.”

Severin adds although preparing the meat for the table is important and legally required, there are other considerations to keep in mind, especially if the hunter plans to have his animal mounted.

“The animal needs to be skinned properly if the hunter wants to take it to a taxidermist,” he said. “We will show you how to do that so you can have a great looking mount.”

Other topics include deboning, quartering, selecting the best cuts for table fare and suggestions on methods of transporting the meat out of the field.

Registration for the class is required and is limited to the first 20. Register at http://www.bit.ly/cpwfielddressreg, or call 255-6100.


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