Meat
Shoulder
Moose shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies with 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 11.4 g
- Saturated Fat 5.05 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 67.8 mg
- Sodium 62.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 57.8 g
- Energy 212 kcal
- Water 57.8 g
- Protein 23 g
- Fat 11.4 g
- Saturated Fat 5.05 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.95 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 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 468 mg
- Major Minerals 466 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.8 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: 4.95 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Shoulder of Moose: composition reflects this culinary part relative to the whole ingredient.
History
Canadian and Scandinavian hunters shared moose cuts among communities; shoulder of moose took a named place in that kitchen trade.
Nose-to-tail moose cookery revived traditional nose and tongue preparations. Cooks treated shoulder of moose as a cut with its own timing and sides.
As moose cookery specialised, shoulder was portioned and sold ready for the pan. Canadian and Scandinavian hunters shared moose cuts among communities.