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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Bone-in Chicken Thighs with Tangy Mustard Pan Sauce

Ingredients

4 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons (30 ml) avocado oil, divided

1 large yellow onion, sliced thin

1½ teaspoons freshly minced garlic

2/3 cup (157 ml) dry white wine

1 teaspoon white wine vinegar

3 tablespoons (45 g) cream cheese

3 tablespoons (45 g) plain full fat yogurt

¼ cup (52 g) high-quality Dijon mustard

2 tablespoons (28 g) unsalted butter

4 ounces (114 g) fresh spinach

Chopped fresh parsley, for garnish

Prep Time: 10 minutes plus 12-to 24-hour tenderizing

Cook Time: 20 minutes

Yield: Serves 2 to 3

Boneless chicken thighs are good, but bone-in chicken thighs offer a spectacular depth of flavor. A pan sauce helps hold on to as much of that flavor as possible by incorporating all the browned bits and drippings that accumulate during searing and roasting.

I love the combination of tangy Dijon mustard, creamy full-fat yogurt, and bitter spinach with the richness of dark bone-in thigh meat.

Instructions

1. Salt the chicken thighs liberally with kosher salt. Place in the refrigerator for 12 to 24 hours. Salt applied to the meat in advance makes a big difference in flavour and tenderness.
2. About 30 minutes prior to cooking, remove the chicken from the refrigerator and allow it to come to room temperature. This important step ensures even cooking.
3. Preheat the oven to 400°F (204°C). Pat the chicken dry with paper towels, then season lightly with freshly ground black pepper.
4. Heat a large oven-safe frying pan over medium-high heat. Once the pan is hot, add 1 tablespoon (15 ml) of oil and allow oil to heat until it flows like water when the pan is tilted.
5. Add the chicken to the hot oil skin-side down and sear for 5 minutes without touching or moving the chicken thighs. This creates a brown, crusty sear without cooking them all the way through.
6. Flip the chicken thighs and move the skillet into the preheated oven. Cook uncovered for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
7. Pour out any fat remaining in the pan, then add the remaining 1 tablespoon (15 ml) of oil. Once the oil is hot, add the onions and sauté until slightly brown and translucent, about 15 minutes. Add the garlic and sauté for about 1 minute, until fragrant.
8. Pour in the wine, then use a wooden spoon to scrape the brown bits off the bottom of the pan. Add the white wine vinegar and allow to reduce to a thicker consistency.
9. Whisk in the yogurt, cream cheese, Dijon mustard, and butter. Whisk vigorously until well combined. Bring to a rolling boil, then reduce to a simmer.
10. Add the spinach and cook until wilted, about 2 minutes.
11. Serve the sauce and spinach over the chicken. Garnish with parsley.

Recipe reprint with permission from Harvard Common Press.