Remove woodcock’s innards and put them in a pan with some chicken liver and add garlic, juniper berries,
sage, salt and pepper and cook in olive oil and a splash of vinegar. Saute for about an hour then mince the
mixture and add an anchovy. Spread the paste on toasted bread that has been soaked in the stock. In the
meantime, stuff the woodcock with garlic, sage, juniper, salt and pepper and cook until well roasted in a
pan with olive oil and red wine and then bake for about an hour. Just before serving arrange the crostini on
a serving dish, cut the woodcock into small pieces and place them on top of the bread.
Woodcocks, chicken livers, garlic juniper berries, sage, salt and pepper, vinegar, anchovies, bread, vegetable stock, red wine.