The dead deer's innards are exposed by a perfect neck-to-belly incision. It's time for Dave Wolfgang's students to dig in. "Who would like to take the hearts and lungs out?" the Pennsylvania State University veterinary professor asks four volunteers wearing aprons and heavy-duty rubber gloves. Venison 101 class isn't for the faint of heart. For $99, a deer hunter, a cook, or the just plain curious can spend a day at Penn State's meat laboratory to learn the ins and outs of what to do with a prized carcass