Polenta e Osei de Caccia
A historic Veneto dish of tender roasted small birds wrapped in pancetta and aromatic sage, served over soft yellow polenta.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Heavy-based lidded sauté pan
- •Heavy saucepan for polenta
- •Kitchen twine
- •Whisk
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 26 g
- carbs
- 46 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 580 kcal
Instructions
- 1
Season the cavity of each cleaned quail with a pinch of salt and freshly cracked black pepper.
- 2
Place two sage leaves over each bird breast and wrap securely with two slices of pancetta.
- 3
Tie each bird neatly with kitchen twine so the pancetta stays tightly in place during browning.
- 4
Bring the water to a gentle boil with salt, then pour in polenta in a thin steady stream while whisking.
- 5
Cook the polenta over low heat for 40 minutes, stirring frequently with a wooden spoon until thick and smooth.
- 6
Warm the butter, olive oil and crushed juniper berries in a heavy-based sauté pan over medium heat.
- 7
Add the wrapped quail and brown evenly on all sides until the pancetta is crisp and golden.
- 8
Pour in the white wine and allow it to bubble briskly until the sharp alcohol aroma dissipates completely.
- 9
Add the warm chicken broth, cover with a tight lid, and simmer gently over low heat for 25 minutes.
- 10
Remove the lid for the final five minutes to let the cooking juices reduce into a rich, glossy sauce.
- 11
Spoon generous mounds of warm polenta onto plates, place a braised quail on each, and drizzle with pan sauce.
Chef's tips
Wrap the quail securely with kitchen twine so the pancetta bastes the lean breast meat continuously as it renders. Keep the braising heat gentle to prevent the delicate bird meat from drying out. If the polenta sets too firmly before serving, beat in a splash of boiling water to restore its creamy consistency.
Ingredient substitutions
- quail → small young poussin or wood pigeon, adjusting the braising time slightly
- pancetta → thinly sliced lardo or unsmoked streaky bacon
Storage
Store leftover braised quail and polenta separately in sealed containers in the refrigerator for up to two days.
Reheating
Reheat the quail gently in its sauce over low heat with a splash of broth, and warm the polenta with extra water.
Common mistakes to avoid
- •Using excessive heat during browning, which scorches the delicate sage leaves and toughens the meat.
- •Neglecting to stir the polenta regularly, causing lumps or scorched crust at the pan base.
- •Boiling the braising broth too vigorously rather than maintaining a gentle simmer.
Serving suggestions
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