Subtitle Techniques and Recipes to Make the Most of Your Meat
Description Description Join Allie D’Andrea (Outdoors Allie) to learn how to break down chicken, pork, and venison—then cook your way through recipes featuring your fresh cuts.
If you’ve been wondering which knives to buy
, started to break down an animal but wanted more guidance
, or are looking for recipes where meat is the star of the show
, you’ll find it in The Butcher’s Table
. After a review of basics such as butchering tools and meat preparation
, explore chapters organized by meat type: chicken, pork, and venison. Each chapter begins with an illustrated step-by-step tutorial
on breaking down the animal, followed by recipes for both the star and showstopper cuts
as well as recipes for making the most of bones, fat, and ground meat:
Stunning hunt photography
Chicken: Oven-Baked Garlic Parmesan Chicken Wings, Cherry Almond Chicken Salad, Oven-Roasted Mango Drumsticks, Fresh English Pea and Chicken Thigh Soup, Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw, Spicy Chicken Meatballs in Marinara Sauce, All-Purpose Chicken Stock
Pork: Bone-In Smoked and Shredded Boston Butt, Reverse Seared Pork Chops with Apple Relish, Picnic Carnitas, Soy-Glazed Country-Style Ribs with Fresh Ginger, Fresh Shank-End Ham with Molasses Glaze, Pork Hock Barbecue Beans, Blanched Bone Pork Stock, Rendered Leaf Lard
Venison: Coffee-Rubbed Venison Loin Chops, Reverse-Seared Rosemary Loin Chops with Red Wine Reduction, Wild Mushroom-Stuffed Butterflied Venison Loin, Roasted Eye of Round with Peppercorn Sauce, Sirloin Butt Stir-Fry, Braised Venison Shanks, Maple Venison Breakfast Sausage Patties, Root Beer Venison Jerky
And plenty more!
and mouthwatering recipe photos
provide ample inspiration as you go. Whether you have a half hog from your local farmer
or you're bringing home a deer fresh from the hunt
, everyone’s welcome at the butcher's table.