If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is more of a guideline than a hard and fast recipe. Chicken livers can of course be substituted for quail, apples for pears, bourbon or brandy can be substituted for rye. Get creative! —motease
Serves 4 as an appetizer
- 1/2 pound quail livers
- 2 pieces bacon
- 1 tablespoon shallots, finely chopped
- 1/4 cup pear, finely chopped
- 2 tablespoons heavy cream
- 1 teaspoon maple syrup
- 1 teaspoon rye whisky
- salt and pepper to taste
- Finely chop bacon and cook over medium heat until crisp. Set aside and remove all but 1 teaspoon of bacon fat from the pan.
- Saute the shallots until translucent. Add pears, rye and maple syrup and cook down into a jam like consistency. Salt and pepper to taste. Set aside
- Dry the quail livers well. Heat another teaspoon of bacon fat over medium-high heat. Once the fat is hot, but not smoking, add the quail livers. Cook about 1-2 minutes per side, so they're still barely pink in the center. Remove from heat and chop coarsley
- Combine livers, cream, and jam in the bowl of a food processor. Pulse until just combined. Serve on lightly toasted bread.