Store quail frozen until you need them, then defrost completely before cooking.
Quail can be smoked, roasted, baked, sautéed, barbequed, braised, pan roasted, broiled or fried. Because they are so lean, they are frequently barded (wrapped in bacon) or brined prior to being cooked. They are also often stuffed.
One reason why quail is enjoyed in so many disparate cuisines is its ability to pair well with a wide variety of flavors. Try preparing quail with nuts (pistachios, walnuts, pine nuts, chestnuts or blanched almonds), fruit (grapes, figs, pears or pomegranates), piquant spices like cinnamon, ginger, saffron, green cardamom or cumin, or other ingredients like dried chilies, soy sauce, honey, thyme, brandy, Dijon mustard or wild mushrooms. For the ultimate quail dish, serve them with white truffles.
How to Brine Meat & Poultry