Meat

Breast

Breast of Venison is large lean pectoral muscle—mild and quick to dry. Bone-in skin-on bastes itself; boneless needs brine, fat, or sauce. Festive roast and sandwich staple on turkey; escalope source on veal. Cook venison breast to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, grilling, stewing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedGrilledPan FriedPoachedRoastedSliced

Traits

Lean Or Fatty By SpeciesMildPopularQuick CookVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 158

Amount per 100 g

Total Fat 5.77 g
Saturated Fat 2.58 g
Trans Fat 0.2 g
Monounsaturated Fat 2.67 g
Polyunsaturated Fat 0.52 g
Cholesterol 70.6 mg
Sodium 60.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 26.4 g
Water 60.4 g

Detailed nutrients

Energy 158 kcal
Water 60.4 g
Protein 26.4 g
Fat 5.77 g
- Saturated Fat 2.58 g
- Monounsaturated Fat 2.67 g
- Polyunsaturated Fat 0.52 g
  - Omega-3 0.05 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 4.67 mg
- Vitamin B5 — Pantothenic Acid 0.5 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 352 mg
- Major Minerals 351 mg
  - Calcium 30 mg
  - Sodium 60.6 mg
  - Potassium 260 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 70.6 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: 4.67 · vitamin-b5-pantothenic-acid: 0.5 · 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

Sodium: 60.58 · Potassium: 260 · Calcium: 30 · Iron: 1.5 ·

Breast muscle is lean white meat when skinless.

History

1800

Butchers charted breast of venison as cookery specialised by muscle and joint.

1950

Retail packing standardised breast portions of venison for home kitchens.

2000

Ready-to-cook breast packs of venison expanded for convenience cooking.