Meat
Heart
Reindeer heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 6.8 g
- Saturated Fat 2.72 g
- Trans Fat 0.14 g
- Monounsaturated Fat 2.38 g
- Polyunsaturated Fat 1.7 g
- Cholesterol 136 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 6.8 g
- Saturated Fat 2.72 g
- Monounsaturated Fat 2.38 g
- Polyunsaturated Fat 1.7 g
- Omega-3 0.26 g
- Trans Fat 0.14 g
- Vitamins 254 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.48 mg
- Vitamin B3 — Niacin 11.7 mg
- Vitamin B5 — Pantothenic Acid 3.87 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 28.5 µg
- Vitamin B9 — Folate 188 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 361 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 136 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.48 · vitamin-b3-niacin: 11.74 · vitamin-b5-pantothenic-acid: 3.87 · vitamin-b6: 0.38 · vitamin-b7-biotin: 28.5 · vitamin-b9-folate: 187.9 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Scandinavian butchers portioned reindeer haunch and loin for urban markets. Cooks treated heart of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, heart 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; heart of reindeer took a named place in that kitchen trade.