The Butcher's Table
Harvard Common Press,U.S. (Verlag)
978-0-7603-8155-7 (ISBN)
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.
Allie D’Andrea is a hunter, public lands advocate, wildlife conservationist, archer, angler, and adventure seeker. She started Outdoors Allie as a YouTube channel to share her love of the outdoors with her friends and the channel quickly grew—now she has a large following across YouTube, Instagram, and TikTok. Many of her fans have found her not through her hunting videos, but through her step-by-step butchery tutorials and recipes. (To this day, she wonders how many other influencers have gone viral for “cooking venison backstrap” or “rendering bear fat”…) She is also the co-founder of Artemis, a sportswomen conservation group. You can find her online on YouTube or Instagram as @OutdoorsAllie.
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
| Erscheinungsdatum | 13.09.2023 |
|---|---|
| Zusatzinfo | color photos |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 907 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Angeln / Jagd | |
| ISBN-10 | 0-7603-8155-0 / 0760381550 |
| ISBN-13 | 978-0-7603-8155-7 / 9780760381557 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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