Woodcock With Anchovy Stuffing and Red wine Sauce

Ingredients

2 Woodcock

2 Anchovies

1/2 Tablespoon capers

1/4 Cup parsley chopped fine

1 Shallot chopped fine

2 Mushrooms Chopped fine

1 Tablespoon butter

2 Egg Yolks

Salt and pepper

4 Shallots

2 Sticks Celery sliced

1 Carrot sliced

200ml Red wine

100ml Veg stock

1 Tablespoons cornflour

Cut along the backs of the woodcock and clean remove the back bone and rib bones. Take a bowl and add the anchovies and capers and mash with a fork then add the parsley, shallots, mushrooms, butter, egg yolks and salt and pepper and mix well. Take the stuffing and put half into each bird, then bring up the sides and make whole again and tie, now take a frying pan and sear the birds on all sides then put into a slow cooker with the shallots, celery, carrots and pour in the red wine and stock and cook on low for 5 hours. After 5 hours remove the woodcocks and veg and keep warm. Pour the sauce into a saucepan on a medium to high heat and mix the cornflour with a little cold water and add to the sauce and stir in well while stirring bring to a boil when just boiling turn down and simmer for 10mins. Plate the woodcock and veg and serve with the sauce.