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
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Ingredients
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1/2 pound
quail livers
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2 pieces
bacon
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1 tablespoon
shallots, finely chopped
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1/4 cup
pear, finely chopped
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2 tablespoons
heavy cream
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1 teaspoon
maple syrup
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1 teaspoon
rye whisky
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salt and pepper to taste
Directions
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Finely chop bacon and cook over medium heat until crisp. Set aside and remove all but 1 teaspoon of bacon fat from the pan.
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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
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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
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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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