Meat
Mince
Moose mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from cranberry, juniper, mustard, bacon lardons, wild mushrooms and beer.
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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 11.9 g
- Saturated Fat 5.28 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.17 g
- Polyunsaturated Fat 1 g
- Cholesterol 69.1 mg
- Sodium 60.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 61.3 g
- Energy 195 kcal
- Water 61.3 g
- Protein 22.7 g
- Fat 11.9 g
- Saturated Fat 5.28 g
- Monounsaturated Fat 5.17 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.92 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 384 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.92 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Mince of Moose: composition reflects this culinary part relative to the whole ingredient.
History
Subarctic peoples relied on moose as high-yield winter protein and fat source; mince of moose took a named place in that kitchen trade.
Canadian and Scandinavian hunters shared moose cuts among communities. Cooks treated mince of moose as a cut with its own timing and sides.
As moose cookery specialised, mince was portioned and sold ready for the pan. Nose-to-tail moose cookery revived traditional nose and tongue preparations.