Chopped Quail Livers

• 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

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.

livers, bacon, shallots, pear, heavy cream, maple syrup, rye whisky, salt

Taken from food52.com/recipes/27510-chopped-quail-livers (may not work)