Meat
Liver
Reindeer 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 8.45 g
- Saturated Fat 3.72 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 0.82 g
- Cholesterol 292 mg
- Sodium 59.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25 g
- Water 63.2 g
- Energy 176 kcal
- Water 63.2 g
- Protein 25 g
- Fat 8.45 g
- Saturated Fat 3.72 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 0.82 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 5319 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 3.14 mg
- Vitamin B3 — Niacin 12.5 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 40.4 µg
- Vitamin B9 — Folate 250 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.5 µg
- Minerals 417 mg
- Major Minerals 409 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 292 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3.14 · vitamin-b3-niacin: 12.46 · vitamin-b5-pantothenic-acid: 7.2 · vitamin-b6: 0.41 · vitamin-b7-biotin: 40.4 · vitamin-b9-folate: 249.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Nordic trade moved reindeer meat and hides south from herding regions; liver of reindeer took a named place in that kitchen trade.
Export frozen reindeer steaks entered specialty European grocery. Cooks treated liver of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, liver was portioned and sold ready for the pan. Indigenous Arctic peoples dried, smoked and stewed reindeer as staple protein.