Walnut and Liver Stuffing

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

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