Meat

Rack

Rack of Venison is joined rib chops for roast showpieces. French-trim; rest before carving into chops. Cook venison rack 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

BraisedCookedFrenchedFreshGrilledPreparedRoasted

Traits

Bone InButcher CutCulinary PartRackRoastVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 195

Amount per 100 g

Total Fat 12.7 g
Saturated Fat 4.98 g
Trans Fat 0.2 g
Monounsaturated Fat 5.21 g
Polyunsaturated Fat 0.96 g
Cholesterol 67.8 mg
Sodium 62.3 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.7 g
Water 56.4 g

Detailed nutrients

Energy 195 kcal
Water 56.4 g
Protein 21.7 g
Fat 12.7 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 0.96 g
  - Omega-3 0.1 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 5.59 mg
- Vitamin B5 — Pantothenic Acid 0.6 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 402 mg
- Major Minerals 400 mg
  - Calcium 54 mg
  - Sodium 62.3 mg
  - Potassium 284 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 67.8 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: 5.59 · vitamin-b5-pantothenic-acid: 0.6 · 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

Sodium: 62.33 · Potassium: 284 · Calcium: 54 · Iron: 1.5 ·

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

History

1800

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

1950

Retail packing standardised rack portions of venison for home kitchens.

2000

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