Braised Quail with Polenta

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

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.


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


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