INGREDIENTS

INSTRUCTIONS

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.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK
~ (Show # MB-5618 broadcast 02-01-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-08-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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