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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Marinated Quail with Olives and Strega

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions