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Marinated Quail with Olives, Cinzano, Potatoes and Fennel

8 Boneless (sleeve boned) quail; if available if not; leave bone in
8 tb Honey
1 c Olive oil; plus 4 tb Olive oil
1/4 c Balsamic vinegar
2 tb Freshly-ground black pepper
2 Russet potatoes; peeled, and Sliced into 1/2" cubes
1/2 c Gaeta olives; drained of juice
1 Fennel bulb; trimmed of stalk and julienned
3 Garlic cloves; thinly sliced
8 oz Cinzano Rosso
2 oz Sweet butter
Salt; to taste
Freshly-ground black pepper; to taste


Prepare one day ahead: Wash and pat dry quail. Combine honey, 1 cup olive oil, balsamic vinegar and fresh black pepper in a large mixing bowl until well mixed. Toss quail in and mix until well coated. Allow to marinate overnight in refrigerator or for 2 hours at room temperature. Light barbecue or preheat broiler. In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat. Drain potato cubes and shake dry. Add potatoes to hot oil and saute until light brown, stirring constantly (about 4 to 5 minutes). Add olives, fennel and garlic and continue cooking 4 to 5 minutes until fennel is softened but still firm. Add Cinzano, flame and boil 2 minutes until reduced by half. Remove from heat and add butter. Set aside. Season quail with salt and pepper. Cook quail on barbecue or under broiler until medium, watching carefully not to burn the skin (about 3 minutes on each side, depending on heat source). Bring potato mixture to a boil and stir until butter is incorporated yet vegetables are very moist. Place quail in center of warm serving plates, pour potato mixture over and serve immediately. This recipe yields 4 servings.


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