Game meat, deer, shoulder clod, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a lean, robust cut from the shoulder of a deer, slow-braised until it yields to a fork. The meat is deeply savory with a clean, slightly sweet game flavor and a firm yet tender texture. It is an exceptional source of protein, delivering over 36 grams per 100g with minimal fat.
Calorie split: 80% protein · 0% carbs · 20% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, earthy flavor that is more complex than beef but cleaner than other game. It is prized for its versatility in slow-cooked dishes, where it becomes incredibly tender and absorbs seasonings beautifully.
⚠️ Watch-outs & how to enjoy it better
The meat can be lean and tough if not braised properly, leading to a dry texture. To counteract this, ensure a long, slow cook time with sufficient liquid and consider adding a small amount of fat like bacon or oil to the braise.
Key benefits
- Extremely high in protein for muscle maintenance and satiety.
- Very low in fat and contains zero carbohydrates or sugar.
- Rich in iron and B vitamins, especially B12, from a natural source.
- A lean, nutrient-dense alternative to conventional red meats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Deer shoulder clod is a single, large muscle group often used for pot roasts because its connective tissue breaks down into rich gelatin during long braising, creating a naturally thick sauce.
Full nutrition (USDA data · scales with serving)
| Water | 59.8 g |
| Energy | 191 kcal |
| Energy | 797 kj |
| Protein | 36.3 g |
| Total lipid (fat) | 4.0 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 5.0 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 261 mg |
| Potassium, K | 313 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 8.6 mg |
| Copper, Cu | 0.28 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 17.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.66 mg |
| Niacin | 7.4 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 134 mg |
| Betaine | 17.6 mg |
| Vitamin B-12 | 3.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.75 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.14 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 0.88 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.90 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.07 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 0.80 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.26 g |
| PUFA 18:2 | 0.15 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 113 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.32 g |
| Threonine | 1.4 g |
| Isoleucine | 1.5 g |
| Leucine | 2.7 g |
| Lysine | 2.9 g |
| Methionine | 0.84 g |
| Cystine | 0.34 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.1 g |
| Valine | 1.7 g |
| Arginine | 2.1 g |
| Histidine | 1.1 g |
| Alanine | 2.1 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.1 g |
| Glycine | 2.0 g |
| Proline | 1.6 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.52 g |
FAQ
What is the best way to cook deer shoulder clod?
Braising is ideal. Sear the meat first, then cook it slowly in liquid (like broth, wine, or tomatoes) at a low temperature for several hours until it is fork-tender.
Is deer meat healthier than beef?
Generally, yes. Venison is typically lower in fat and calories while being higher in protein and certain minerals like iron.
How do I reduce the gamey taste?
Soaking the meat in buttermilk or a saltwater brine for a few hours before cooking can mellow the flavor. Using aromatic herbs and spices during braising also helps.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.91 kcal/g · 76% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.