Joe Dyke

Ottawa Sportsmen's Club News

August 5th, 2003

Joe Dyke, OSC Vice President

Quality Deer Eating Seminar

October 18th, starting at 3 pm, at the OSC Clubhouse

My name is Dave Firnett and along with my wife Ruth we own and operate D & R Venison Processing of Wallace, MI and the website We have been featured on Buck LaVasseur's Discovering on TV 6 over the last few years and recently released our venison cookbook "QDE - Quality Deer Eating".

I will be presenting a two hour venison processing and cooking seminar for the Ottawa Sportsmens Club. Over the 35 years that I have been in the meat business I have conducted numerous seminars that have been meant to be both entertaining and informative. Just recently I presented a venison seminar at the Menominee County Fair which was met with very positive reviews.

The seminar is offered in order to educate club members and the public in proper handling and preparation of venison. All I have asked of the club is the chance to sell our cookbook, seasonings, and supplies afterward.

Ruth and I will bring our own venison, equipment, and cooked samples for the members to try.

We and the OSC invite all to this seminar on taking good care of your venison in the field, innovative cooking, and fine dining.


Russ Weisinger, Club Reporter
October 5th, 2003

Dave Firnett, well known Upper Peninsula meat processor and wild game chef will conduct a venison cooking seminar at the Ottawa Sportsmen's Club on Saturday, October 18. The session will begin at 3:00 PM and run for 2 hours. There is no charge for this event and the public is cordially invited. The Club is located 8 miles west of Baraga on Highway M-38.

Mr. Firnett has been a meat processor and meat department manager for over 35 years. His business, D and R Processing is located in Wallace, Michigan just east of Menominee. In 1996 he and his wife Ruth began to develop a specialty business of not only processing venison, but also creating various ways of tastefully preparing the various cuts to bring out the best in the meat. Their motto is "Venison - Better than you thought possible" and they stress that they emphasize quality rather than speed in processing the meat. This seminar will focus on the preparation and cooking of venison and will reveal secrets the Firnetts have learned in over 30 years of experimenting. It will be of interest to both the home chef and the camp cook as they will learn unique ways to prepare this tasty meat.

Dave has been featured on the popular TV-6 television program "Discovering with Buck LeVasseur" with his innovative cooking skills on several occasions. The Firnett's have a website at which has much useful information about venison and the upcoming seminar. Interested parties can also call Joe or Sue Dyke at 353 - 8505 or Russ Weisinger at 353 - 6859 if additional information is needed. No reservation is required for the seminar and there will be plenty of parking and seating space available.

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