Poultry
Thigh
Grouse thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than breast.
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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 12.5 g
- Saturated Fat 3.06 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 95.3 mg
- Sodium 66.5 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22 g
- Water 68.7 g
- Energy 200 kcal
- Water 68.7 g
- Carbohydrates 1.02 g
- Sugars 0.52 g
- Protein 22 g
- Fat 12.5 g
- Saturated Fat 3.06 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.64 mg
- Vitamin B5 — Pantothenic Acid 1.07 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 320 mg
- Major Minerals 318 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.3 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: 8.64 · vitamin-b5-pantothenic-acid: 1.07 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
Highland and moorland kitchens roasted grouse as a seasonal luxury. Cooks treated thigh of grouse as a cut with its own timing and sides.
As grouse cookery specialised, thigh was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.
Fine dining revived traditional accompaniments and pink breast service; thigh of grouse took a named place in that kitchen trade.