Poultry
Drumstick
Grouse drumstick is lower-leg dark meat on the bone—casual portions for roasting, braising and glazing. Cook until tender at the bone; marinades cling well. Expect more flavour than breast. Finish hot for sticky skin with rowans, whisky, game chips, bread sauce, bilberries and bacon.
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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 10.4 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.1 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 85.7 mg
- Sodium 65.8 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 61.3 g
- Energy 179 kcal
- Water 61.3 g
- Carbohydrates 0.99 g
- Sugars 0.48 g
- Protein 21.5 g
- Fat 10.4 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 4.1 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.43 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 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 417 mg
- Major Minerals 416 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.43 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Drumstick of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
London clubs and country houses raced first birds south by rail. Cooks treated drumstick of grouse as a cut with its own timing and sides.
As grouse cookery specialised, drumstick was portioned and sold ready for the pan. London clubs and country houses raced first birds south by rail.
The Glorious Twelfth framed British demand for fresh young grouse; drumstick of grouse took a named place in that kitchen trade.