Quaglie con salvia e uva

September is quail season in the Veneto, and it is also harvesttime in the vineyards, making this dish using quail, grapes, and sage a natural autumn dinner. As the Italians would say, si sposa, “it marries.” You can also make it with poussins or Cornish hens, increasing the cooking time to about an hour and serving one per person. I have even seen versions of this recipe made with a small turkey. Serve the quail reclining on a bed (sul letto) of polenta. You can season the po