Meat

Liver

Liver of Venison is soft and iron-rich—flash-sear or pâté. Never overcook to chalk. Use same day. Cook venison liver 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

BraisedPan FriedPâtéSeared

Traits

IntenseIron RichRichSoftSpreadable When PreparedStrong

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 133

Amount per 100 g

Total Fat 6.35 g
Saturated Fat 2.54 g
Trans Fat 0.13 g
Monounsaturated Fat 2.22 g
Polyunsaturated Fat 1.59 g
Cholesterol 273 mg
Sodium 60.2 mg
Salt 0.14 g
Total Carbohydrate 1 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 72.1 g

Detailed nutrients

Energy 133 kcal
Water 72.1 g
Carbohydrates 1 g
Protein 18 g
Fat 6.35 g
- Saturated Fat 2.54 g
- Monounsaturated Fat 2.22 g
- Polyunsaturated Fat 1.59 g
  - Omega-3 0.24 g
- Trans Fat 0.13 g
Vitamins 5278 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.76 mg
- Vitamin B3 — Niacin 10.9 mg
- Vitamin B5 — Pantothenic Acid 6.3 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 35.2 µg
- Vitamin B9 — Folate 218 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
Minerals 348 mg
- Major Minerals 340 mg
  - Calcium 25 mg
  - Sodium 60.2 mg
  - Potassium 255 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.14 g
Cholesterol 273 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.76 · vitamin-b3-niacin: 10.92 · vitamin-b5-pantothenic-acid: 6.3 · vitamin-b6: 0.36 · vitamin-b7-biotin: 35.2 · vitamin-b9-folate: 217.8 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·

Minerals

Sodium: 60.23 · Potassium: 255 · Calcium: 25 · Iron: 8 ·

Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.

History

1800

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

1950

Retail packing standardised liver portions of venison for home kitchens.

2000

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