Hunter’s-Style Baked Quail in Escabeche

Slowly baking quail completely covered with an escabeche of olive oil, vinegar, white wine, and herbs produces exceptionally moist birds, deliciously suffused with the tang of the marinade and so tender that the meat easily slips off the bones. Served hot or warm, the quail is delicious over lentils, with some marinade on the side. Cold, it’s wonderful over an astringent frisée salad. This preparation is usually reserved for partridge, the “it” game in Spain, but quail, as well as Co