by Simon Lusk
All the Quail I process I gut, even if I skin them. I skin some that I am going to use for Quail Pie, and pluck others I am going to pan fry. Pheasants I either breast and leg or pluck, and the ones that I pluck are gutted.
Whenever I am gutting birds I keep a small container for the livers, as they make superb pâté. They go into the freezer and come out when I want some pâté.
It is easy to save the livers, and I don’t like wasting any part of a bird I have worked hard to harvest.
Quail or Pheasant Liver
Half a small
Port/ Brandy/ Red Wine
Quantities vary according to the number of livers.
1. Gently cook the onion in the butter until soft.
2. Add the livers & the liquor cooking thoroughly so the livers are cooked all the way through.
3. Put in a blender with sour cream.
4. Blend quickly for a rough pâté, longer for a smooth pâté.
The pâté can improve with age though is usually pretty good straight after it has been made. Serve with whatever you normally have pâté with. I like either water crackers or Vogels Very Thin Original Mixed Grain toasted. The toast warming up the pâté changes the flavour.