Meat

Carcass

Carcass of Venison is the dressed body or post-butchery frame. Joint for roasting or simmer bones for stock. Cook venison carcass 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

AgedBroken DownBrothRoastedRoasted FirstStock

Traits

Bones And TrimmingsButcheryEconomicalRoast PotentialStock

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 266

Amount per 100 g

Total Fat 16.2 g
Saturated Fat 6.47 g
Trans Fat 0.2 g
Monounsaturated Fat 6.47 g
Polyunsaturated Fat 3.24 g
Cholesterol 69.6 mg
Sodium 63.1 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.1 g
Water 48.2 g

Detailed nutrients

Energy 266 kcal
Water 48.2 g
Protein 30.1 g
Fat 16.2 g
- Saturated Fat 6.47 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.24 g
  - Omega-3 0.39 g
- Trans Fat 0.2 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.2 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
Minerals 558 mg
- Major Minerals 556 mg
  - Calcium 250 mg
  - Sodium 63.1 mg
  - Potassium 243 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: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.2 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·

Minerals

Sodium: 63.08 · Potassium: 243 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1800

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

1950

Retail packing standardised carcass portions of venison for home kitchens.

2000

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