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 * **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!** **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.

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