Meat
Liver
Moose liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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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 8.16 g
- Saturated Fat 3.81 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.64 g
- Polyunsaturated Fat 0.71 g
- Cholesterol 297 mg
- Sodium 62.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 58.9 g
- Energy 167 kcal
- Water 58.9 g
- Protein 23.5 g
- Fat 8.16 g
- Saturated Fat 3.81 g
- Monounsaturated Fat 3.64 g
- Polyunsaturated Fat 0.71 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 5359 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.5 mg
- Vitamin B3 — Niacin 9.89 mg
- Vitamin B5 — Pantothenic Acid 8.22 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 46.2 µg
- Vitamin B9 — Folate 286 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 377 mg
- Major Minerals 369 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 297 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.5 · vitamin-b3-niacin: 9.89 · vitamin-b5-pantothenic-acid: 8.22 · vitamin-b6: 0.47 · vitamin-b7-biotin: 46.2 · vitamin-b9-folate: 286.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Sodium: 62.6 · Potassium: 268 · Calcium: 38 · Iron: 8 ·
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Fur-trade camps jerked and pot-roasted moose for trail food; liver of moose took a named place in that kitchen trade.
Wild-game processors made moose burger and sausage for regulated harvests. Cooks treated liver of moose as a cut with its own timing and sides.
As moose cookery specialised, liver was portioned and sold ready for the pan. Subarctic peoples relied on moose as high-yield winter protein and fat source.