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:
-
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
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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
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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!
Stunning hunt photography 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.
