Woodcock Pate'

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.

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Woodcock Pate’