Description

Book Synopsis
In The Butcher’s Table, hunter and cook Allie D’Andrea (Outdoors Allie) teaches you how to break down various animals and then use those delicious cuts of fowl, pork, and venison.

Table of Contents
introduction
ch 1: welcome to my kitchen
Ingredients
Knives and Tools for Butchery
Shopping for and Maintaining Knives and Tools
Meat Preparation
Butchery
ch 2: chicken
Chicken Cuts Explained
How to Butcher a Chicken
Maple-Roasted Chicken with Autumn Vegetables
Oven-Baked Garlic-Parmesan Chicken Wings
Cherry Almond Chicken Salad
Oven-Roasted Mango Drumsticks
Fresh English Pea and Chicken Thigh Soup
Bone-In Chicken Thighs with Tangy Mustard Pan Sauce
One-Bowl Spicy Curried Chicken Salad
Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw
Buffalo Chicken Tender Wrap
Spicy Chicken Meatballs in Marinara Sauce
All-Purpose Chicken Stock
ch 3: pork
Pork Cuts Explained
How to Butcher a Pig
Bone-In Smoked and Shredded Boston Butt
Homemade Barbecue Sauce
Brown Sugar Pork Rub
Reverse Seared Pork Chops with Apple Relish
Picnic Carnitas
Soy-Glazed Country-Style Ribs with Fresh Ginger
Sous-Vide Pork Tenderloin with Peach Chutney
Sticky-and-Sweet Baby Back Ribs
Oven-Roasted Center-Cut Pork Loin with Herb Sauce
Garlic Butter Boneless Pork Chops
Oven Baked Hot Honey St. Louis–Style Spareribs
Peppered Smoked Bacon
Fresh Shank-End Ham with Molasses Glaze
Italian Pork Sausage
Pork Hock Barbecue Beans
Blanched Bone Pork Stock
Rendered Leaf Lard
Browned Butter Pecan Pie with Lard Crust
ch 4: venison
Venison Cuts Explained
How to Butcher a Deer
Bone-in Shoulder Roast
Coffee-Rubbed Venison Loin Chops (Backstrap)
Reverse-Seared Rosemary Loin Chops (Backstrap) with Red Wine Reduction
Wild Mushroom–Stuffed Butterflied Venison Loin (Backstrap)
Grilled Tenderloin with Horseradish Sauce
Roasted Venison Stock
Hearty Venison Pot Roast
Mongolian Venison
Roasted Eye of Round with Peppercorn Sauce
Sirloin Butt Stir-Fry
Braised Venison Shanks
Maple Venison Breakfast Sausage Patties
Mr. Delp’s Lentil Soup
Sloppy Joes
Root Beer Venison Jerky
resources
acknowledgments
about the author
index

The Butchers Table

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    Order before 4pm today for delivery by Tue 16 Jun 2026.

    A Hardback by Allie D'Andrea

    4 in stock

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      Publisher: Quarto Publishing Group USA Inc
      Publication Date: 28/09/2023
      ISBN13: 9780760381557, 978-0760381557
      ISBN10: 0760381550

      Description

      Book Synopsis
      In The Butcher’s Table, hunter and cook Allie D’Andrea (Outdoors Allie) teaches you how to break down various animals and then use those delicious cuts of fowl, pork, and venison.

      Table of Contents
      introduction
      ch 1: welcome to my kitchen
      Ingredients
      Knives and Tools for Butchery
      Shopping for and Maintaining Knives and Tools
      Meat Preparation
      Butchery
      ch 2: chicken
      Chicken Cuts Explained
      How to Butcher a Chicken
      Maple-Roasted Chicken with Autumn Vegetables
      Oven-Baked Garlic-Parmesan Chicken Wings
      Cherry Almond Chicken Salad
      Oven-Roasted Mango Drumsticks
      Fresh English Pea and Chicken Thigh Soup
      Bone-In Chicken Thighs with Tangy Mustard Pan Sauce
      One-Bowl Spicy Curried Chicken Salad
      Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw
      Buffalo Chicken Tender Wrap
      Spicy Chicken Meatballs in Marinara Sauce
      All-Purpose Chicken Stock
      ch 3: pork
      Pork Cuts Explained
      How to Butcher a Pig
      Bone-In Smoked and Shredded Boston Butt
      Homemade Barbecue Sauce
      Brown Sugar Pork Rub
      Reverse Seared Pork Chops with Apple Relish
      Picnic Carnitas
      Soy-Glazed Country-Style Ribs with Fresh Ginger
      Sous-Vide Pork Tenderloin with Peach Chutney
      Sticky-and-Sweet Baby Back Ribs
      Oven-Roasted Center-Cut Pork Loin with Herb Sauce
      Garlic Butter Boneless Pork Chops
      Oven Baked Hot Honey St. Louis–Style Spareribs
      Peppered Smoked Bacon
      Fresh Shank-End Ham with Molasses Glaze
      Italian Pork Sausage
      Pork Hock Barbecue Beans
      Blanched Bone Pork Stock
      Rendered Leaf Lard
      Browned Butter Pecan Pie with Lard Crust
      ch 4: venison
      Venison Cuts Explained
      How to Butcher a Deer
      Bone-in Shoulder Roast
      Coffee-Rubbed Venison Loin Chops (Backstrap)
      Reverse-Seared Rosemary Loin Chops (Backstrap) with Red Wine Reduction
      Wild Mushroom–Stuffed Butterflied Venison Loin (Backstrap)
      Grilled Tenderloin with Horseradish Sauce
      Roasted Venison Stock
      Hearty Venison Pot Roast
      Mongolian Venison
      Roasted Eye of Round with Peppercorn Sauce
      Sirloin Butt Stir-Fry
      Braised Venison Shanks
      Maple Venison Breakfast Sausage Patties
      Mr. Delp’s Lentil Soup
      Sloppy Joes
      Root Beer Venison Jerky
      resources
      acknowledgments
      about the author
      index

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