Quail Liver Mousse

This expertly prepared quail recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French luxury meets American small game

Classic Charcuterie This preparation transforms often-discarded quail livers into luxurious mousse suitable for the finest cocktail parties and special occasions.

Ingredients (Serves 12-15 as appetizer)

• 1 lb fresh quail livers, cleaned
• 1/2 lb butter, softened
• 1/4 cup cognac or brandy
• 2 shallots, minced fine
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp ground nutmeg
• 2 tbsp heavy cream
• Clarified butter for sealing

Traditional French Method

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

2. Cooking Process: Sauté shallots and garlic until fragrant. Add the livers and cook quickly until just pink inside.

3. Processing: Blend the hot livers with softened butter while still warm. Add cream and strain for silky smoothness.

4. Molding and Storage: Pack into small ramekins and cover with clarified butter to seal. Refrigerate for at least 24 hours.

Storage: Keeps 1 week under butter seal