Poultry
Heart
Grouse heart is dense muscle—slice thin for the grill or braise until tender. Meaty flavour, less metallic than liver. Trim vessels, cook hot-and-quick or long-and-moist. Good skewered with other offal in traditional mixed grills from Scottish and northern English game traditions.
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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 5.92 g
- Saturated Fat 1.98 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.66 g
- Polyunsaturated Fat 1.28 g
- Cholesterol 182 mg
- Sodium 67.9 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 24.6 g
- Water 62.6 g
- Energy 155 kcal
- Water 62.6 g
- Carbohydrates 0.97 g
- Sugars 0.47 g
- Protein 24.6 g
- Fat 5.92 g
- Saturated Fat 1.98 g
- Monounsaturated Fat 2.66 g
- Polyunsaturated Fat 1.28 g
- Omega-3 0.13 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.22 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 391 mg
- Major Minerals 390 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 182 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.22 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
London clubs and country houses raced first birds south by rail. Cooks treated heart of grouse as a cut with its own timing and sides.
As grouse cookery specialised, heart 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; heart of grouse took a named place in that kitchen trade.