Meat
Liver
Kudu liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.75 g
- Saturated Fat 2.7 g
- Trans Fat 0.14 g
- Monounsaturated Fat 2.36 g
- Polyunsaturated Fat 1.69 g
- Cholesterol 294 mg
- Sodium 61.2 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 71.7 g
- Energy 137 kcal
- Water 71.7 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.75 g
- Saturated Fat 2.7 g
- Monounsaturated Fat 2.36 g
- Polyunsaturated Fat 1.69 g
- Omega-3 0.25 g
- Trans Fat 0.14 g
- Vitamins 5313 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 3.09 mg
- Vitamin B3 — Niacin 12.2 mg
- Vitamin B5 — Pantothenic Acid 7.07 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 39.6 µg
- Vitamin B9 — Folate 245 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 387 mg
- Major Minerals 379 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 294 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3.09 · vitamin-b3-niacin: 12.23 · vitamin-b5-pantothenic-acid: 7.07 · vitamin-b6: 0.4 · vitamin-b7-biotin: 39.6 · vitamin-b9-folate: 245.1 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Settler hunters cured kudu into celebrated biltong; liver of kudu took a named place in that kitchen trade.
Trophy and cull meat entered regulated game-meat trade. Cooks treated liver of kudu as a cut with its own timing and sides.
As kudu cookery specialised, liver was portioned and sold ready for the pan. Southern African peoples hunted kudu for meat and hide.