{"product_id":"the-butchers-table-techniques-and-recipes-to-make-the-most-of-your-meat","title":"The Butcher's Table: Techniques and Recipes to Make the Most of Your Meat","description":"\u003cp\u003e\u003cb\u003eJoin 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIf you’ve been \u003cb\u003ewondering which knives to buy\u003c\/b\u003e, \u003cb\u003estarted to break down an animal but wanted more guidance\u003c\/b\u003e, or are \u003cb\u003elooking for recipes where meat is the star of the show\u003c\/b\u003e, you’ll find it in \u003ci\u003eThe Butcher’s Table\u003c\/i\u003e. After a review of basics such as \u003cb\u003ebutchering tools and meat preparation\u003c\/b\u003e, explore chapters organized by meat type: chicken, pork, and venison. Each chapter begins with an illustrated \u003cb\u003estep-by-step tutorial\u003c\/b\u003e on breaking down the animal, followed by \u003cb\u003erecipes for both the star and showstopper cuts \u003c\/b\u003eas well as recipes for making the most of \u003cb\u003ebones, fat, and ground meat:\u003c\/b\u003e  \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eChicken: \u003c\/b\u003eOven-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 \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePork: \u003c\/b\u003eBone-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\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVenison:\u003c\/b\u003e 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\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd plenty more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eStunning hunt photography\u003c\/b\u003e and \u003cb\u003emouthwatering recipe photos\u003c\/b\u003e provide ample inspiration as you go. Whether you have \u003cb\u003ea half hog from your local farmer \u003c\/b\u003eor you're \u003cb\u003ebringing home a deer fresh from the hunt\u003c\/b\u003e, everyone’s welcome at the butcher's table.\u003c\/p\u003e","brand":"Royal Gift Land","offers":[{"title":"Default Title","offer_id":42234114343001,"sku":"9780760381557","price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/0206\/3705\/files\/9780760381557.jpg?v=1752265835","url":"https:\/\/royalgiftland.com\/tr\/products\/the-butchers-table-techniques-and-recipes-to-make-the-most-of-your-meat","provider":"Royal Gift Land","version":"1.0","type":"link"}