Whether you want to get into butchery or are simply looking for recipes where meat is the star of the show, you'll find it in The Butcher's Table. Each chapter begins with an illustrated step-by-step tutorial on breaking down an animal, followed by recipes for both the showstopper cuts as well as recipes for making the most bones, fat, and ground meat. Recipes include Coffee-Rubbed Venison Loin Chops (Backstrap), Reverse-Seared Rosemary Backstrap with Red Wine Reduction, Wild Mushroom Stuffed Butterflied Venison Loin. Braised Venison Shanks, Root Beer Venison Jerky, Soy-Glazed Country-Style Ribs with Fresh Ginger. Fresh Shank-End Ham with Molasses Glaze, Blanched Bone Pork Stock, Rendered Leaf Lard, Maple-Roasted Chicken with Autumn Vegetables, and many more. From those with a half hog from their local farmer to those bringing home a deer fresh from the hunt, everyone's welcome at the butcher's table.