Preparing your deer for taxidermy & How your venison is processed properly

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Meet Mr. Mike Richards of Mike Richards’ Taxidermy.   Mike has been doing taxidermy for over 18 years and he specializes in big game – from deer to buffalo and everything in between.  Mike will talk about how to take care of your deer if you are planning to take it to the taxidermist, it can make the mount look much nicer and maybe even twice the size!

Here is the link for his Facebook Page:


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 And this Saturday, Mike Clark from Lodi Sausage & Meat Market will tell us all about how our venison is processed the proper way.   Lodi Sausage & Meat Market is a family owned business and was established in 1939.   They have won many awards for their sausage and snacks and bacon and brats and dried beef, and on and on!  It is always fun to talk with Mike.

“Great sausage begins with quality lean meats and award winning recipes.  We specialize in sausage making, catering, and custom processing of beef, pork, and venison.”

Here is a link to their website:      and check out their catering and gift boxes.