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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A Hardback by Allie D'Andrea

3 in stock


    View other formats and editions of The Butchers Table by Allie D'Andrea

    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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