Meat
Bone
Reindeer bones and frames build stock—collagen, residual meat and savoury juices. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in Sámi, Nordic and Arctic cookery.
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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 16.2 g
- Saturated Fat 6.49 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.24 g
- Cholesterol 68.7 mg
- Sodium 62.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.3 g
- Energy 267 kcal
- Water 48.3 g
- Protein 30.2 g
- Fat 16.2 g
- Saturated Fat 6.49 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.24 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.4 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 595 mg
- Major Minerals 593 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.4 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As reindeer cookery specialised, bone was portioned and sold ready for the pan. Nordic fine dining showcased rare reindeer cuts with foraged berries.
Nordic trade moved reindeer meat and hides south from herding regions; bone of reindeer took a named place in that kitchen trade.
Export frozen reindeer steaks entered specialty European grocery. Cooks treated bone of reindeer as a cut with its own timing and sides.