Meat

Boneless

Boneless haunch of Venison cooks fast and carves easily. Loses the basting effect of bone—use fat, skin, or brine. Ideal for even slices and quick service. As a boneless section of haunch, portion for even cooking and clear labelling. Cook venison boneless 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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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

BonelessButcher CutPortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 256

Amount per 100 g

Total Fat 14.1 g
Saturated Fat 5.63 g
Trans Fat 0.2 g
Monounsaturated Fat 5.63 g
Polyunsaturated Fat 2.79 g
Cholesterol 69.1 mg
Sodium 62.9 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.4 g
Water 48.6 g

Detailed nutrients

Energy 256 kcal
Water 48.6 g
Protein 32.4 g
Fat 14.1 g
- Saturated Fat 5.63 g
- Monounsaturated Fat 5.63 g
- Polyunsaturated Fat 2.79 g
  - Omega-3 0.33 g
- Trans Fat 0.2 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.63 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 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 612 mg
- Major Minerals 611 mg
  - Calcium 200 mg
  - Sodium 62.9 mg
  - Potassium 348 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 69.1 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: 4.63 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 62.93 · Potassium: 348 · Calcium: 200 · Iron: 1.5 ·

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

History

1800

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

1950

Retail packing standardised boneless portions of venison for home kitchens.

2000

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