Poultry
Supreme
Grouse supreme is a neat breast portion, often with a cleaned wing-bone stub for elegant plating. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Pan-roast skin-side down first if skin-on, finish gently, rest. Light jus keeps the meat central. 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 2.9 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 2.12 g
- Cholesterol 85.2 mg
- Sodium 69.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 67 g
- Energy 186 kcal
- Water 67 g
- Carbohydrates 0.99 g
- Sugars 0.52 g
- Protein 22.3 g
- Fat 10.3 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 2.12 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.45 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 313 mg
- Major Minerals 311 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85.2 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: 8.45 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Supreme of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
Game dealers standardised oven-ready grouse for city cooks. Cooks treated supreme of grouse as a cut with its own timing and sides.
As grouse cookery specialised, supreme was portioned and sold ready for the pan. Game dealers standardised oven-ready grouse for city cooks.
London clubs and country houses raced first birds south by rail; supreme of grouse took a named place in that kitchen trade.