Poultry
Skinless
Skinless grouse breast is the leanest form—mild and diet-friendly but unforgiving on high heat. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 22.7 g
- Saturated Fat 7.25 g
- Trans Fat 0.1 g
- Monounsaturated Fat 9.51 g
- Polyunsaturated Fat 5.89 g
- Cholesterol 124 mg
- Sodium 71.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 56.4 g
- Energy 280 kcal
- Water 56.4 g
- Protein 19 g
- Fat 22.7 g
- Saturated Fat 7.25 g
- Monounsaturated Fat 9.51 g
- Polyunsaturated Fat 5.89 g
- Omega-3 2.06 g
- Trans Fat 0.1 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.24 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 369 mg
- Major Minerals 367 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 124 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.24 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Fine dining revived traditional accompaniments and pink breast service; skinless of grouse took a named place in that kitchen trade.
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated skinless of grouse as a cut with its own timing and sides.
As grouse cookery specialised, skinless was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.