Reindeer Recipes

1929

National Agricultural Library

U.S. Department of Agriculture. Leaflet Number 48

The reindeer herds of Alaska, introduced by Government agencies to supply food for the natives, have now developed until their keeping is looked upon as the most, practical agricultural industry of Alaska. The Department of Agriculture became interested in it in July, 1920, when the Bureau of Biological Survey was authorised to conduct investigations, and since then studies have been made of various phases of range and herd management, time and method of slaughtering, cold-storage practices in Alaska, and shipment of carcasses. These herds now furnish not only a large proportion of Alaska's meat supply but also increasing quantities for export. Marketed first in the Northwest, then on transcontinental trains and in metropolitan hotels, now, under improved refrigeration facilities and methods of handling, reindeer meat is being more generally distributed, and housewives are asking for information as to its use. In order to advise them intelligently, studies on the best methods of preparation have been undertaken by the Bureau of Home Economics, and the results are here given in the form of recipes.

In proximate composition reindeer meat differs little from beef or veal of the same grade. In general it contains less fat and slightly more protein. Feeding conditions vary so much from those prevailing elsewhere that differences in vitamin and mineral content are to be expected. The flavor is characteristic and different from beef or veal, gamy but not strong. The texture is fine, and most of the meat is tender.

U.S. Department of Agriculture