The Butcher's Table : Techniques and Recipes to Make the Most of Your Meat.

Format:

Book

Author/Creator:

D'Andrea, Allie.

Language:

English

Subjects (All):

Slaughtering and slaughter-houses.

Game and game-birds, Dressing of.

Meat cutting.

Physical Description:

1 online resource (103 pages)

Edition:

1st ed.

Place of Publication:

Minneapolis : Harvard Common Press, 2023.

Summary:

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.

Contents:

Intro

Cover

Title

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

Copyright.

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: D'Andrea, Allie The Butcher's Table

ISBN:

9780760381564

0760381569

OCLC:

1392344769