Squab glazed with port reduction with creamy polenta

Squab is one of my favorite meats – it is dark and a little bit gamey, and because these birds are so small – it cooks quickly. Like other game, squab goes well with sweet sauces – and in this case I made my favorite port reduction that has been already featured in previous posts:…

Stuffed quail

This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.