Marinated Quail with Olives and Strega

Name: Marinated Quail with Olives and Strega
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 1 head fennel, trimmed of stalk, cut into batons; 3 cloves garlic, thinly sliced; 8 Tbsps honey; 237 milliliters olive oil; 118 milliliters Gaeta olives, drained of juice; 8 boneless (sleeve boned) quail, if available. If not, leave bone in; 59 milliliters red wine vinegar; 2 russet potatoes, peeled, cut into 1/2-inch cubes, standing in cold water; 4 servings Salt and pepper; 59 milliliters Strega

Marinated Quail with Olives and Strega might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 47g of protein, 35g of fat, and a total of 734 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, olive oil, garlic, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes.

Instructions

ONE DAY AHEAD: Wash the quail and pat it dry.

Ingredients you will need

Quail

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.

Ingredients you will need

Black Pepper