Chopped Quail Livers

March 31, 2014
2 Ratings
  • Serves 4 as an appetizer
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

What You'll Need
  • 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
  1. Finely chop bacon and cook over medium heat until crisp. Set aside and remove all but 1 teaspoon of bacon fat from the pan.
  2. 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
  3. 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
  4. Combine livers, cream, and jam in the bowl of a food processor. Pulse until just combined. Serve on lightly toasted bread.

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