Meat
Haunch
Reindeer haunch is the hind leg primal—large, lean, the source of steaks, roasts and diced braising meat in cervid butchery. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Break into topside, silverside and thick flank, or roast whole when young. Moist heat and fat baste help. Cook like venison: quick steaks, braise hard-working cuts, and add fat or sauce.
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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 11.6 g
- Saturated Fat 5.13 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 68 mg
- Sodium 59.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 58.3 g
- Energy 199 kcal
- Water 58.3 g
- Protein 21.5 g
- Fat 11.6 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.43 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 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 457 mg
- Major Minerals 456 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68 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: 5.43 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Haunch of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Nordic trade moved reindeer meat and hides south from herding regions. Cooks treated haunch of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, haunch was portioned and sold ready for the pan. Nordic trade moved reindeer meat and hides south from herding regions.
Nordic trade moved reindeer meat and hides south from herding regions; haunch of reindeer took a named place in that kitchen trade.