Venison shoulder

A cut from the front leg of deer with dark red lean meat and a rich game taste, needing long cooking, for goulash, stew, roasting and mince.

Venison shoulder is a cut from the front leg of deer with dark red lean meat, a large grain, sinews and membranes, with a rich game taste and a light 'wild' aroma, needing long cooking. It is marinated in wine with juniper and spices and long-braised and slow-cooked for goulash, stew and roasts, roasted until tender, smoked and used for mince for sausages, pates and cutlets.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Venison shoulder, Raw: Calories 120.0 kcal, Proteins 23.0 grams, Fats 2.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories120.0 kcal

Proteins23.0 grams

Fats2.4 grams

Carbohydrates0.0 grams

Venison shoulder, Stewed: Calories 191.0 kcal, Proteins 36.3 grams, Fats 4.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories191.0 kcal

Proteins36.3 grams

Fats4.0 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 63 g cooked

Venison shoulder, Baked: Calories 158.0 kcal, Proteins 30.2 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories158.0 kcal

Proteins30.2 grams

Fats3.2 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 76 g cooked

Venison shoulder, Grilled: Calories 187.0 kcal, Proteins 26.5 grams, Fats 8.2 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories187.0 kcal

Proteins26.5 grams

Fats8.2 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 87 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Deer stewed in red wineFrench cuisine | Main courses

The recipe was shared with us by the chef of the restaurants Mushrooms and Gorynych, Artem Losev. Prepared during the expedition to the Kola Peninsula Mamont Camp.

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