Marinated Quail with Olives and Strega Recipe

Name: Marinated Quail with Olives and Strega
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless (sleeve boned) quail, if available. If not, leave bone in.; 8 tablespoons honey; 1 cup plus 4 tablespoons olive oil; 1/4 cup red wine vinegar; 2 tablespoons freshly ground black pepper; 2 russet potatoes, peeled, cut into 1/2-inch cubes, standing in cold water; 1/2 cup Gaeta olives, drained of juice; 1 head fennel, trimmed of stalk, cut into batons; 3 cloves garlic, thinly sliced; 1/4 cup Strega; Salt and pepper

Servings: persons

8 boneless (sleeve boned) quail, if available. If not, leave bone in.
8 tablespoons honey
1 cup plus 4 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons freshly ground black pepper
2 russet potatoes, peeled, cut into 1/2-inch cubes, standing in cold water
1/2 cup Gaeta olives, drained of juice
1 head fennel, trimmed of stalk, cut into batons
3 cloves garlic, thinly sliced
1/4 cup Strega
Salt and pepper

1
ONE DAY AHEAD: Wash the quail and pat it dry.
2
Combine the honey, 1 cup olive oil, vinegar and fresh black pepper in a large bowl until well mixed.
3
Toss in the quail and mix until well coated.
4
Allow to marinate overnight in the refrigerator, or for 2 hours at room temperature.
5
Light the barbecue or preheat the broiler.
6
In a 12 to 14-inch saute pan, heat 4 tablespoons olive oil over medium high heat.
7
Drain the potato cubes and shake them dry.
8
Add the potatoes to the hot oil and saute until light brown, stirring constantly, about 4 to 5 minutes.
9
Add the olives, fennel, and garlic and continue cooking 4 to 5 minutes, until the fennel is softened but still firm.
10
Add the Strega, flame it, and allow to boil for 2 minutes, until reduced by half.
11
Remove from the heat and set aside.
12
Place the quail on the grill and cook until just medium.
13
Remove and allow to rest 1 minute.
14
Place the potato mixture on a large platter, place the quails over the potatoes and serve.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 boneless (sleeve boned) quail, if available. If not, leave bone in., 8 tablespoons honey, 1 cup plus 4 tablespoons olive oil, 1/4 cup red wine vinegar, and more.

Yes, Marinated Quail with Olives and Strega falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Quail with Olives and Strega

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