1 cup of dry white wine
1 cup of black olive slices, pitted and cut into strips
1 cup of chopped pickled vegetable relish
1/2 cup of red bell pepper, finely chopped
1/4 cup of olive oil
10 quail, cleaned (1.7 kg)
2 cloves of garlic, minced
1 large onion, diced
1 Italian bread loaf, cut into slices and toasted
Salt to taste
1 cup of dry white wine
1 cup of black olive slices, pitted and cut into strips
1 cup of chopped pickled vegetable relish
1/2 cup of red bell pepper, finely chopped
1/4 cup of olive oil
10 quail, cleaned (1.7 kg)
2 cloves of garlic, minced
1 large onion, diced
1 Italian bread loaf, cut into slices and toasted
Salt to taste
Season the quail with salt and set aside
In a pan, sauté the onion, garlic, and red bell pepper in olive oil over high heat, stirring occasionally, for about 5 minutes
Add the quail and cook, stirring, for 15 minutes
Add the wine, cover the pan, and simmer for 40 minutes or until the quail are tender
Remove the quail, let them cool, then shred the meat
Return the shredded meat to the pan, add the black olives and pickled vegetable relish, and cook over high heat, stirring occasionally
Remove from heat
Serve over toasted Italian bread slices
