Dove Liver Mousse

Experience dove at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

French luxury meets American small game

Artisanal Charcuterie This preparation transforms often-discarded dove livers into luxurious mousse, creating premium appetizers worthy of the finest establishments.

Ingredients (Serves 15-20 as canapé)

• 1/2 lb dove livers, cleaned
• 1/4 lb butter, softened
• 2 tbsp cognac or brandy
• 1 shallot, minced fine
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp ground nutmeg
• 2 tbsp heavy cream
• Toast points for serving

Classic French Method

1. Liver Preparation: Soak the dove livers in milk for 2 hours to remove any bitterness. Pat them completely dry before cooking.

2. Cooking Process: Blend with cream until smooth. Sauté the livers with shallots in butter until just pink inside. Add cognac and flambé if you're feeling adventurous.

3. Processing: Blend the hot livers with softened butter until completely smooth. Season generously and push through a fine sieve.

4. Molding: Pack into small ramekins and cover with clarified butter. Refrigerate for at least 24 hours before serving.