Meat
Bone In
Bone-in haunch of Venison keeps the bone for flavour, moisture, and presentation. Cooks slightly slower than boneless; check near the bone for doneness. As a bone in section of haunch, portion for even cooking and clear labelling. Cook venison bone in 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.
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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 14.3 g
- Saturated Fat 5.73 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.73 g
- Polyunsaturated Fat 2.85 g
- Cholesterol 70 mg
- Sodium 60.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.3 g
- Energy 260 kcal
- Water 49.3 g
- Protein 32.9 g
- Fat 14.3 g
- Saturated Fat 5.73 g
- Monounsaturated Fat 5.73 g
- Polyunsaturated Fat 2.85 g
- Omega-3 0.34 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.61 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 475 mg
- Major Minerals 473 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.61 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Butchers charted bone in of venison as cookery specialised by muscle and joint.
Retail packing standardised bone in portions of venison for home kitchens.
Ready-to-cook bone in packs of venison expanded for convenience cooking.