Meat
Shoulder
Reindeer shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies with 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 12.7 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 66 mg
- Sodium 57.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 60.2 g
- Energy 198 kcal
- Water 60.2 g
- Protein 22.8 g
- Fat 12.7 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.53 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 461 mg
- Major Minerals 460 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66 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: 4.53 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Shoulder of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Scandinavian butchers portioned reindeer haunch and loin for urban markets; shoulder of reindeer took a named place in that kitchen trade.
Nordic fine dining showcased rare reindeer cuts with foraged berries. Cooks treated shoulder of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, shoulder was portioned and sold ready for the pan. Scandinavian butchers portioned reindeer haunch and loin for urban markets.