Meat
Mince
Reindeer mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from juniper, lingonberry, mushrooms, dill, cream sauces and smoked fat.
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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 5.15 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 69.6 mg
- Sodium 59.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 61.3 g
- Energy 202 kcal
- Water 61.3 g
- Protein 21.4 g
- Fat 11.6 g
- Saturated Fat 5.15 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.7 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 9.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 395 mg
- Major Minerals 394 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.7 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 9.4 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Mince of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Indigenous Arctic peoples dried, smoked and stewed reindeer as staple protein; mince of reindeer took a named place in that kitchen trade.
Scandinavian butchers portioned reindeer haunch and loin for urban markets. Cooks treated mince of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, mince was portioned and sold ready for the pan. Nordic fine dining showcased rare reindeer cuts with foraged berries.