Poultry
Liver
Grouse liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the rowans, whisky, game chips, bread sauce, bilberries and bacon family. Use only impeccably fresh livers.
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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 7.33 g
- Saturated Fat 2.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 340 mg
- Sodium 65.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 64 g
- Energy 195 kcal
- Water 64 g
- Carbohydrates 0.99 g
- Sugars 0.49 g
- Protein 23.4 g
- Fat 7.33 g
- Saturated Fat 2.96 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 5329 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.29 mg
- Vitamin B3 — Niacin 8.69 mg
- Vitamin B5 — Pantothenic Acid 7.54 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 42.3 µg
- Vitamin B9 — Folate 262 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 298 mg
- Major Minerals 290 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.16 g
- Cholesterol 340 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.29 · vitamin-b3-niacin: 8.69 · vitamin-b5-pantothenic-acid: 7.54 · vitamin-b6: 0.53 · vitamin-b7-biotin: 42.3 · vitamin-b9-folate: 262 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
The Glorious Twelfth framed British demand for fresh young grouse; liver of grouse took a named place in that kitchen trade.
Game dealers standardised oven-ready grouse for city cooks. Cooks treated liver of grouse as a cut with its own timing and sides.
As grouse cookery specialised, liver was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.