Poultry
Ground
Ground grouse is minced meat for sauces, terrines, stuffings and burgers. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Lean game mince usually needs added fat for juiciness. Keep cold, do not overwork, and cook thoroughly in mixed dishes. Season with rowans, whisky, game chips, bread sauce, bilberries and bacon. Blend with pork or duck fat for sausages if wanted.
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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 9.53 g
- Saturated Fat 3.04 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 92.4 mg
- Sodium 73.6 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 65.2 g
- Energy 186 kcal
- Water 65.2 g
- Carbohydrates 0.98 g
- Sugars 0.49 g
- Protein 23.2 g
- Fat 9.53 g
- Saturated Fat 3.04 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.66 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 403 mg
- Major Minerals 402 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.66 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Ground of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
Game dealers standardised oven-ready grouse for city cooks; ground of grouse took a named place in that kitchen trade.
Game dealers standardised oven-ready grouse for city cooks. Cooks treated ground of grouse as a cut with its own timing and sides.
As grouse cookery specialised, ground was portioned and sold ready for the pan. Game dealers standardised oven-ready grouse for city cooks.