Meat

Ground

Ground Venison is broken muscle for flexible cookery. Brown for flavour; do not overwork patties. Cook venison ground 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

BakedCookedFreshGrilledPan FriedSimmered

Traits

BindsBinds WellConvenientEvenFine TextureQuick Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 205

Amount per 100 g

Total Fat 11.9 g
Saturated Fat 5.26 g
Trans Fat 0.2 g
Monounsaturated Fat 5.29 g
Polyunsaturated Fat 1.02 g
Cholesterol 70.7 mg
Sodium 58.3 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.9 g
Water 59.3 g

Detailed nutrients

Energy 205 kcal
Water 59.3 g
Protein 20.9 g
Fat 11.9 g
- Saturated Fat 5.26 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.09 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
Minerals 378 mg
- Major Minerals 376 mg
  - Calcium 44 mg
  - Sodium 58.3 mg
  - Potassium 274 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 70.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.09 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·

Minerals

Sodium: 58.29 · Potassium: 274 · Calcium: 44 · Iron: 1.5 ·

Ground of Venison: composition reflects this culinary part relative to the whole ingredient.

History

1800

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

1950

Retail packing standardised ground portions of venison for home kitchens.

2000

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