I have some filling left over from stuffing a pheasant (marinating for 3 days prior to Valentine's Day -- from Penelope Las Casas), and was wondering (1) how to use the filling and (2) how long it will keep covered with plastic wrap.
The filling is duck livers sauteed in butter, pureed, then added to chaterelles that have been simmered in tawny port, chunky pureed. I think using this as a crostini topping might work, but any other ideas? Maybe turnovers (as the thread below discusses), but I was hoping to avoid lots of extra prep. Will this keep until Sunday in the fridge (since I don't want to scoop my own Valentine's meal)? Better to freeze? Thanks!