Braised moose liver with berries
Braised moose liver with berries is a traditional dish from Northern European and North American wilderness cuisine, combining rich, mineral-dense organ meat with the tartness of wild berries like lingonberries or cranberries. The liver is typically seared and then slow-braised in a liquid often containing stock, onions, and sometimes a splash of wine or vinegar, with the berries added towards the end to preserve their bright flavor and color.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and very low in carbohydrates, with a moderate amount of fat. It is a powerhouse of key nutrients, particularly vitamin B12, iron, and vitamin A, and a single serving provides a substantial calorie boost from protein and fat, likely in the range of 300-400 kcal.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Vitamin B12 | 60 µg |
| Iron | 9 mg |
| Vitamin A | 9000 IU |
| Riboflavin (B2) | 3.5 mg |
| Folate | 250 µg |
| Copper | 3 mg |
| Selenium | 45 µg |
| Potassium | 400 mg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a 'nose-to-tail' and foraged-food ethos, utilizing both the animal and wild plants from the local ecosystem. Nutritionally, the berries' vitamin C significantly enhances the absorption of the highly bioavailable iron found in the liver.
