Poultry

Boneless

Boneless grouse breast is fast retail meat—easy to slice and plate, quick to dry without care. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with rowans, whisky, game chips, bread sauce, bilberries and bacon.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

BonelessMildPortionPrep ReadyQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 261

Amount per 100 g

Total Fat 14.4 g
Saturated Fat 5.74 g
Trans Fat 0.1 g
Monounsaturated Fat 5.74 g
Polyunsaturated Fat 2.87 g
Cholesterol 88.2 mg
Sodium 67.9 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.8 g
Water 49.3 g

Detailed nutrients

Energy 261 kcal
Water 49.3 g
Protein 32.8 g
Fat 14.4 g
- Saturated Fat 5.74 g
- Monounsaturated Fat 5.74 g
- Polyunsaturated Fat 2.87 g
  - Omega-3 0.34 g
- Trans Fat 0.1 g
Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.39 mg
- Vitamin B5 — Pantothenic Acid 1.04 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
Minerals 478 mg
- Major Minerals 477 mg
  - Calcium 200 mg
  - Sodium 67.9 mg
  - Potassium 209 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 88.2 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: 8.39 · vitamin-b5-pantothenic-acid: 1.04 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·

Minerals

Sodium: 67.9 · Potassium: 209 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1000 BCE

The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated boneless of grouse as a cut with its own timing and sides.

1800

As grouse cookery specialised, boneless was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.

2000

The Glorious Twelfth framed British demand for fresh young grouse; boneless of grouse took a named place in that kitchen trade.