Quail Escabeche (_Caille en Escabeche_) Recipe | Epicurious

Ingredients

• 4 whole quail (1 1/2 pounds)
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 fennel bulbs (1 pound total), stalks discarded and bulbs chopped
• 3 medium shallots, finely chopped (1/2 cup)
• 1 garlic clove, finely chopped
• 1 lemongrass stalk, 1 or 2 outer layers discarded and lower 4 inches of stalk minced
• 1/2 cup raisins
• 1 (2-inch) cinnamon stick (preferably Mexican/Ceylon canela)
• 1 cup dry white wine