Braised Quail with Polenta

Name: Braised Quail with Polenta
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 ml (½ pint) white wine; 60 g (2 oz) pancetta or unsmoked bacon, cut into lardons; 60 g (2 oz) pancetta or unsmoked bacon, cut into lardons; 3 tablespoons butter; grilled polenta; salt and freshly ground black pepper; salt and freshly ground black pepper; 150 ml (¼ pint) chicken stock; 2 tablespoons olive oil; 8 fresh sage leaves, chopped; 8 quail

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Polenta is a favourite accompaniment for game in Italy and it is excellent with quail cooked in this Italian manner.

Ingredients

8 quail
8 fresh sage leaves, chopped
2 tablespoons olive oil

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Season the insides of the quails with salt and pepper and a pinch of the sage. Heat the oil and one tablespoon of the butter in a flame-proof casserole or sauté pan with a lid. Add the pancetta and stir for a minute or two, then add the quails and brown on all sides. Season the quail with salt and pepper. Pour away any fat from the pan, add half the wine, reduce slightly then add the stock. Low