Bacon

Chopped Quail Livers

by:
March 31, 2014
4.5
2 Ratings
Chopped Quail Livers
  • 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
Ingredients
  • 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
Directions
  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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