Meat
Dried
Dried reindeer is meat preserved by air, smoke or controlled dehydration—concentrated flavour, chewy or sliceable depending on style. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Slice thin for snacks or rehydrate into stews. Keep dry and cool. Traditional in Arctic and trail 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 11.9 g
- Saturated Fat 5.27 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.3 mg
- Sodium 60.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 58.4 g
- Energy 197 kcal
- Water 58.4 g
- Protein 21.3 g
- Fat 11.9 g
- Saturated Fat 5.27 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.94 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 324 mg
- Major Minerals 323 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.94 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Dried of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
As reindeer cookery specialised, dried was portioned and sold ready for the pan. Export frozen reindeer steaks entered specialty European grocery.
Indigenous Arctic peoples dried, smoked and stewed reindeer as staple protein; dried of reindeer took a named place in that kitchen trade.
Scandinavian butchers portioned reindeer haunch and loin for urban markets. Cooks treated dried of reindeer as a cut with its own timing and sides.