Marinated Quail with Olives and Strega

Total Time:
2 hr 35 min
2 hr 15 min
Inactive Prep:
20 min
4 servings


  • 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


ONE DAY AHEAD: Wash the quail and pat it dry. Combine the honey, 1 cup olive oil, vinegar and fresh black pepper in a large bowl until well mixed. Toss in the quail and mix until well coated. Allow to marinate overnight in the refrigerator, or for 2 hours at room temperature.

Light the barbecue or preheat the broiler.

In a 12 to 14-inch saute pan, heat 4 tablespoons olive oil over medium high heat. Drain the potato cubes and shake them dry. Add the potatoes to the hot oil and saute until light brown, stirring constantly, about 4 to 5 minutes.

Add the olives, fennel, and garlic and continue cooking 4 to 5 minutes, until the fennel is softened but still firm. Add the Strega, flame it, and allow to boil for 2 minutes, until reduced by half. Remove from the heat and set aside.

Place the quail on the grill and cook until just medium. Remove and allow to rest 1 minute. Place the potato mixture on a large platter, place the quails over the potatoes and serve.