Marinated Quail with Olives and Strega

• 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.

quail, honey, olive oil, red wine vinegar, freshly ground black pepper, russet potatoes, gaeta olives, head fennel, garlic, strega, salt

Taken from www.foodnetwork.com/recipes/mario-batali/marinated-quail-with-olives-and-strega-recipe.html (may not work)