Poultry
Drumette
Grouse drumette is the meatiest first wing segment—snack-sized, ideal for frying, glazing or braising then crisping. Cook until meat pulls from bone; toss in sauce after cooking. Season boldly—wings want assertive spice or glaze.
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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 9.98 g
- Saturated Fat 3.17 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.77 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 91.4 mg
- Sodium 69.5 mg
- Salt 0.16 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22 g
- Water 68.1 g
- Energy 189 kcal
- Water 68.1 g
- Carbohydrates 0.97 g
- Sugars 0.47 g
- Protein 22 g
- Fat 9.98 g
- Saturated Fat 3.17 g
- Monounsaturated Fat 3.77 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.54 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 341 mg
- Major Minerals 340 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 91.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.54 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Drumette of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
Fine dining revived traditional accompaniments and pink breast service; drumette of grouse took a named place in that kitchen trade.
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated drumette of grouse as a cut with its own timing and sides.
As grouse cookery specialised, drumette was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.