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Stuffed Quail with Pheasant Sausage and Polenta

Filled with sweet, tender figs, and served alongside a creamy polenta and cognac-infused sausage, quail is refined and worthy of any holiday table.

SKU 1375-recipe



  1. Stuff quails with fruit in breast cavity and truss with string or skewer to keep closed. Season with salt pepper and thyme
  2. Heat cast iron or sauté pan over medium heat. Add olive oil and sear quail to golden. Remove quail.
  3. Add the sausage and lightly cook until golden.
  4. Place quail and sausage in preheated 350° oven and roast for 6-8 minutes. Remove from oven and allow to rest.
  5. While quail is cooking, sauté grapes quickly in the cast iron pan. Add the radicchio, season with salt and pepper toss 1 minute and deglaze with balsamic. Finish with chopped parsley.
  6. Serve with quail and sausage on top of the radicchio and grapes. Serve with polenta.