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
What You'll Need
shallots, finely chopped
pear, finely chopped
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.