Poultry
Breast
Grouse breast is the large pectoral—lean, fast-cooking and the cut most likely to dry. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Bone-in skin-on stays juicier than a thin skinless fillet. Brine or baste, cook to just done, rest, and slice across the grain. Sauce, fat or careful timing matters more than for dark meat. Young birds roast fast; older birds need moist heat—never cook the breast grey. Excellent with rowans, whisky, game chips, bread sauce, bilberries and bacon.
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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 5.26 g
- Saturated Fat 1.77 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 1.23 g
- Cholesterol 92.3 mg
- Sodium 67.8 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 26.1 g
- Water 63.6 g
- Energy 155 kcal
- Water 63.6 g
- Carbohydrates 0.98 g
- Sugars 0.5 g
- Protein 26.1 g
- Fat 5.26 g
- Saturated Fat 1.77 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 1.23 g
- Omega-3 0.12 g
- Trans Fat 0.1 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.47 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 369 mg
- Major Minerals 368 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.47 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Highland and moorland kitchens roasted grouse as a seasonal luxury; breast of grouse took a named place in that kitchen trade.
Highland and moorland kitchens roasted grouse as a seasonal luxury. Cooks treated breast of grouse as a cut with its own timing and sides.
As grouse cookery specialised, breast was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.