Thimble of Quail Livers, Gizzards, and Hearts
This recipe is for those who love liver, pâté, gizzards, and such. Make this only when fresh game is cleaned while still warm. It is a very small appetizer, thus not recommended as a company dish.
Clean liver, gizzards, and hearts well and rinse in water several times until water runs clean. Pat dry and dredge in flour.
Heat oil and butter in a small skillet. Sauté over medium-high heat for about 3 to 4 minutes. Serve with buttered sour dough toast points.
Livers, gizzards, and hearts from 8 quail
½ cup seasoned flour
2 tablespoons oil
2 tablespoons butter
2 pieces buttered sourdough toast, cut in fourths