Meat
Bone
Moose bones and frames build stock—collagen, residual meat and savoury juices. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in Canadian, Alaskan and Nordic wild-game cookery.
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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 16.1 g
- Saturated Fat 6.42 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 68.9 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30 g
- Fat 16.1 g
- Saturated Fat 6.42 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 35.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.11 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 532 mg
- Major Minerals 530 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.11 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As moose cookery specialised, bone was portioned and sold ready for the pan. Nose-to-tail moose cookery revived traditional nose and tongue preparations.
Fur-trade camps jerked and pot-roasted moose for trail food; bone of moose took a named place in that kitchen trade.
Wild-game processors made moose burger and sausage for regulated harvests. Cooks treated bone of moose as a cut with its own timing and sides.