Poultry
Bone
Grouse bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of grouse stays fresh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.52 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 93.2 mg
- Sodium 69.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.8 g
- Water 47.6 g
- Energy 266 kcal
- Water 47.6 g
- Protein 29.8 g
- Fat 16.3 g
- Saturated Fat 6.52 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.68 mg
- Vitamin B5 — Pantothenic Acid 1.07 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 547 mg
- Major Minerals 546 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.68 · vitamin-b5-pantothenic-acid: 1.07 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As grouse cookery specialised, bone was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.
The Glorious Twelfth framed British demand for fresh young grouse; bone of grouse took a named place in that kitchen trade.
Game dealers standardised oven-ready grouse for city cooks. Cooks treated bone of grouse as a cut with its own timing and sides.