The Butcher's Table

Techniques and Recipes to Make the Most of Your Meat

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Pub Date Sep 12 2023 | Archive Date Aug 08 2023

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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.
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, ...

Available Editions

EDITION Other Format
ISBN 9780760381557
PRICE $25.00 (USD)

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Average rating from 11 members

Featured Reviews

The Butcher's Table is an amazing resource and cookbook for those interested in butchering their own meat. (You can use the recipes even if you don't butcher the meat yourself, of course!) The cookbook portion includes recipes for chicken, pork, and venison.

The instructions and introduction to butchering are well-written and easy to follow. The pictures and drawings teach everything you need to know. It's very informative, as I've never done my own butchering before.

The recipes are varied, the pictures are mouthwatering. As a Michigander, I love that there is a solid focus on venison recipes, as venison meat is common in my area. It's different enough from other meats that I'm so happy to see these recipes here! This is an excellent cookbook whether you butcher your own meat or buy it at the store!

Thanks Netgalley and the publisher for the opportunity to review this eARC in exchange for my honest review on the book!

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First, I really appreciate the breakdown of cuts of meats and different techniques. Also, the pictures to help with butchering. I can't wait to try many of these recipes, especially some of the marinades.

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The Butcher's Table is a cookbook for cutting and preparing meat. The pictures and recipes are mouth-watering and enticing. The instructions and helpful suggestions are great and easy to follow. There is everything from tying meat to info about knives to different ways to cook meat. It is a very helpful tool for the kitchen with a lot of important information.
#TheButchersTable #TheQuartoGroup. #TheHarvardCommonPress

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