Ingredients:
1 woodcock (a pheasant can be substituted), feathers removed, 1/2 cup extra virgin olive oil, 1 medium carrot, chopped, 1 celery stalk, chopped, 1 small red onion, finely chopped, 1 clove garlic, crushed, 1 bay leaf, 2 juniper berries, 2 cups basic beef broth, 3 tablespoons cognac, salt and freshly ground black pepper, 16 tablespoons unsalted butter at room temperature, 8 thin slices peasant style bread, cut into 4 sections each, toasted.

Preparation:
1. Heat the oil in a medium-size skillet, add the vegetables, the bay leaf and the juniper berries and saute for 5 minutes over medium heat, stirring frequently.
2. Add the woodcock and brown on all sides. Pour the cognac over the woodcock and evaporate before adding the broth. Season with salt and pepper and cook, covered, for 45 minutes.
3 Debone the woodcock and puree the meat in a food processor along with the vegetables and cooking liquid.
4. Return the puree to the skillet; add the butter and cook over low heat, stirring. Set aside .
5. Toast both sides of the bread in an oven broiler. Spread the bread with the woodcock mixture. Serve hot.

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