From: Ray & Gene
¾ lb woodcock breasts -- cleaned and cubed
½ lb pork loin -- remove fat and cube
1 cup water
1 clove garlic -- minced
½ medium onion -- minced
½ cup red wine (Port)
4 dried mushrooms
1 tbsp coarse cracked pepper
3 tsp Lawry's Seasoned Salt
1 - 8 oz package cream cheese, room temp.
1 tsp fresh rosemary -- finely chopped
1 tbsp anchovy paste
Bring woodcock, pork, water, garlic, onion, anchovy paste, dried mushrooms and Lawry's Salt to a boil and cook until meat is done.
Strain off and reserve liquids. Puree solids in food processor. Add a bit of the broth to facilitate puree.
With remaining broth; add red wine, cracked pepper and reduce until about 1/3 cup of liquid remains; let cool.
Add the reduction, rosemary and cream cheese to meat mixture. Puree for approximately 2 minutes or until very smooth and creamy.
Divide into small storage cups; cover and refrigerate.
Notes:
You can freeze it at this point for up to 6 months.
Remove from refrigerator 1 hour before use.
Serve on thin sliced french bread with green olives on the side.
Ingredients
¾ lb woodcock breasts -- cleaned and cubed
½ lb pork loin -- remove fat and cube
1 cup water
1 clove garlic -- minced
½ medium onion -- minced
½ cup red wine (Port)
4 dried mushrooms
1 tbsp coarse cracked pepper
3 tsp Lawry's Seasoned Salt
1 - 8 oz package cream cheese, room temp.
1 tsp fresh rosemary -- finely chopped
1 tbsp anchovy paste