Megan Plete Postol 08.02.23
Outdoors influencer Allie D’Andrea, known on social channels as Outdoors Allie, has announced the debut of her first cookbook, “The Butcher’s Table.” Outdoors Allie has been one of the most recognizable female faces of hunting for several years. She’s an adult-onset hunter that has chased game all over the country documenting every step of the field-to-fork process for her followers along the way. Writing a cookbook has been something the social influencer has wanted to do for a long time.
Food Coverage on AllOutdoor
“My drive for hunting has always been the food aspect of it. That, coupled with my love of the outdoors. I was able to see the doe go from this beautiful living creature to food, and that’s when it really clicked. That’s when I knew I wanted to become a hunter. I had so much meat that I needed to figure out how to make taste good and what to do with it. Venison can be very unpleasant if you don’t cook it right. So, out of necessity I needed to learn how to cook. And then eventually, I started to get really good at it.”
The day she was with her then-boyfriend, now husband, when he harvested his first whitetail deer and they processed it together was a day that sparked her hunting journey. Outdoors Allie’s path to becoming a wild game cooking guru didn’t come fast or easy. She spent years learning the craft and tweaking her techniques and recipes. Now, she wants to share the knowledge she has gained with others. When she began writing her cookbook she wanted to focus exclusively on venison, but after being approached by a publisher, the final product grew to include chicken and pork as well. With this approach, Outdoors Allie gets to share with people how to make the most of the meat they work so hard to go out and hunt for, but gets to explore what most of society can relate to which is chicken and pork.
“There is a recipe for every cut. It’s important to understand the difference between a tender cut of meat and a not so tender cut of meat. That dictates the cooking process. I grew up eating chicken, pork, and beef. I felt like this was a great way to potentially introduce people to venison and then also serve up something that was more applicable to a broader stroke of people.”
The book is loaded with more than just recipes, it also includes step by step butchering guidance, meat preparation tips, and recommendations on butchering tools. The Butcher’s Table focuses on three main meats: chicken, pork, and venison. Each meat has its own chapter, and each chapter begins with an illustrated step-by-step tutorial on breaking down that particular animal. Outdoors Allie is a big advocate for using as much of the animal as possible with minimal waste, and thus, she includes recipes that provide the reader ideas for how to use most of bones, fat, and ground meat.
Some of the recipes in the Butcher’s Table include oven-baked garlic parmesan chicken wings, pan-seared chicken breast with peanut sauce and bright slaw, reverse seared pork chops with apple relish, blanched bone pork stock, coffee-rubbed venison loin chops, wild mushroom-stuffed butterflied venison loin, roasted eye of round with peppercorn sauce, root beer venison jerky, and much more. The book is available for preorder now on Amazon and will officially release in September.