Poultry
Saddle
Grouse saddle is the dual-loin roast on the back—showpiece lean meat for quick roasting when the bird is young and tender. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Protect with fat, cook hot and not too long, rest, carve into neat medallions. Older birds may need moist heat instead. Young birds roast fast; older birds need moist heat—never cook the breast grey.
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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 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 91.5 mg
- Sodium 73.6 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 68.8 g
- Energy 175 kcal
- Water 68.8 g
- Carbohydrates 1.06 g
- Sugars 0.52 g
- Protein 23.2 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.15 mg
- Vitamin B5 — Pantothenic Acid 1.01 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 465 mg
- Major Minerals 464 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.15 · vitamin-b5-pantothenic-acid: 1.01 · 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
Saddle of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
Fine dining revived traditional accompaniments and pink breast service; saddle of grouse took a named place in that kitchen trade.
Fine dining revived traditional accompaniments and pink breast service. Cooks treated saddle of grouse as a cut with its own timing and sides.
As grouse cookery specialised, saddle was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.