This rich stuffing is simply delicious and may be served, with pheasant, at a dinner party accompanied by Demi-Glace
Sauce, steamed courgettes and creamed potatoes. The quantity of stuffing given here is sufficient to fill a 3-pound pheasant.
1 oz. butter
1 pheasant liver
4 oz. chicken livers
2 oz. cup walnuts, chopped
2 oz. fresh breadcrumbs
2 teaspoon dried thyme
1 tablespoon finely chopped fresh parsley
2 teaspoon salt
½ teaspoon black pepper
4 fl. oz. dry white wine
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the pheasant liver and chicken livers and cook, stirring frequently, for 3 minutes or until they are lightly browned all over. Remove the pan from the heat. Using a slotted spoon, transfer the livers to a wooden board and chop them finely.
Place the livers in a large mixing bowl and add the walnuts, breadcrumbs, thyme, parsley, salt, pepper and wine. Add the cooking juices and, using a wooden spoon, combine the ingredients thoroughly.
The stuffing is now ready to use.
Smooth caramel with crunchy walnuts folded in, Walnut and Rum Caramels are