In Canada, venison butchery is a tradition deeply rooted in the land and history of its people, particularly Indigenous communities. For thousands of years, Indigenous nations such as the Anishinaabe, Cree, Dene, and Mi'kmaq have hunted deer, moose, and caribou not only for sustenance but as a way to maintain spiritual and communal connections to the land. The act of butchering a deer is not merely about processing meat; it is a sacred practice involving respect, gratitude, and knowledge passed down through generations.
In traditional Indigenous practices, every part of the animal is used. The meat provides food; the hide becomes clothing, drums, or shelter; the bones are used for tools; and the sinew is made into thread. This holistic approach reflects a worldview where humans are caretakers of the land, and waste is seen as a sign of disrespect to the animal and the Creator.
In rural and northern Canadian communities, especially where grocery store access is limited, venison remains an essential source of nutrition. Hunters typically butcher deer themselves, using techniques adapted from both Indigenous and settler traditions. Field dressing is done immediately to preserve meat quality, followed by skinning, quartering, and careful trimming. Knowledge of how to properly butcher a deer—how to locate muscle groups, remove sinew, and prepare cuts like tenderloin, flank, and shoulder—remains critical. Smoking, drying, and preserving venison into jerky or pemmican are still common, bridging past and present methods.
In an era of environmental concern and cultural revitalization, venison butchery serves as a powerful symbol of sustainability, self-reliance, and heritage, connecting people to their ancestors, the land, and the seasons. As more Canadians look to local food sources and reconnection with nature, the Indigenous approach to venison butchery offers a valuable model of respect, skill, and stewardship.
Join Chef Taylor Parker for an in-depth introduction to venison butchery. This hands-on workshop will cover the techniques and cuts for processing a whole deer, including primal cuts, specialty cuts, ground meat and sausage. Participants will take home generous, vacuum-sealed portions of the meats they prepared in class, along with notes and recipes.
NB: This class will be working with a whole deer hunted by members of the local indigenous community and a portion of the meat and proceeds will be directed to them. The class fee is for the teaching and demonstration purposes only, and any meat consumed or otherwise provided is a gift shared with the participants; Canadian law still prohibits Indigenous communities from selling the game they hunt. Importantly, the class will be predicated on the success and timing of the hunt; nature is capricious and unpredictable, and will depend on a suitable animal being caught within a viable window to work with it in class. In the event that no animal is available, the class will be rescheduled, or guests refunded.
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Taylor Parker is of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.
Taylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly Indigenous Food Lab dinner.
Taylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of For4ged Candle Company in Brantford, Ontario. @turok_parker
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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. @thedepanneur
