This is the time of year when many hunters bring home venison for the dinner table.

"Deer meat, or venison, can be substituted for beef in most of your favorite recipes," says Martha Winter, University of Illinois Extension nutrition and wellness educator. Venison can be cut into roasts, steaks and stew meat. As a ground meat, it can be used in chili, spaghetti, meat loaf, tacos, sloppy joes, casseroles and most any recipe that requires ground beef.

Venison is usually leaner than beef, but the fat has a stronger flavor. To prevent a gamy flavor, trim all visible fat from the meat before cooking. Venison roasts and steaks also tend to be drier than beef cuts, so a moist cooking method is recommended.

You can usually get good results with a crockpot. But, these slow cookers don't heat up quickly enough at the Low setting to kill all the bacteria. To keep the meat safe, always set the crockpot on High for one hour, before turning to the Medium or Low setting.

Another way to make venison moist and tender is to soak it in a marinade before cooking. Make sure you keep the meat in the refrigerator while it marinates.

Wild game has a greater chance for bacterial contamination, so proper cooking is essential. A food thermometer can help ensure that the meat is cooked to a safe temperature. Venison needs to be cooked to an internal temperature of 165 degrees F.

For more information and recipes you can pick up a copy of the booklet, From Field to Table, at the Extension Office. This $5 booklet includes 42 wild game recipes, a section on marinades and safety information. Call 439-3178 for details.

Photo Editing Class to be Offered

Photo Editing for Beginners is the latest computer education class offered by Franklin County Extension. The class is set for Monday, November 24, at the Extension Building west of Benton. The class will be offered twice -- from 1:30 to 3:30 p.m. and again from 6 to 8 p.m. -- to accommodate schedules of area residents. Participants need only attend one session.

This series is designed for beginners who know how to take pictures with their digital camera but want to learn how to use their computer to improve those digital photos. Participants will use a free software program called Picasa to work with photos. And, one lucky person at each session will even win a flash drive.

Richard Fitts, of Razor Consulting, will be the instructor. Computers will be available so that participants can immediately practice the skills learned.

Topics for the three-part series include the following:

- Understanding file size settings on your camera

- Connecting your camera to your computer

- Using Picasa to lighten or darken, sharpen, straighten, and fix red eye

Cost is $10 per person. Space is limited, and registration is on a first-come basis. To register, send your name, address, phone number, email address, and the time of the session you want to attend, along with check payable to U of I Extension, to Franklin County Extension, 1212 Route 14 West, Benton, IL 62812.

Advance registration is required by November 17. For more details, call 618-439-3178. Or email franklin_co@extension.uiuc.edu. If you need disability accommodations to participate, please indicate when registering.

Recommended Recipe for Making Apple Butter

Apple Butter

(about 9 or 10 half-pint jars)

8 pounds apples 2 ¼ cups packed brown sugar

2 cups cider 2 tablespoons ground cinnamon

2 cups vinegar 1 tablespoon ground cloves

2 ¼ cups white sugar

Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of the liquid does not separate around the edge of the butter, it is ready for processing. Meanwhile, sterilize canning jars. Pour hot butter into hot half-pint or pint jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath.