Different quail taste different - I suppose it depends upon what they eat.
A few recommendations: A Hunter's Cookbook by Cuthbert and Eastham has great recipes and is very well illustrated. It covers most game including birds. They have some nice quail recipes including quail and saurkraut.
Then, look at the archives of The Field and the Shooting Times magazine. Over the years they have had great recipes by Mark Hinge.
I do not have the patience to pluck these birds so I only take the breasts, same as with grouse. This year I want to try a grouse pie with grouse liver on toast but that would mean making grouse stock and that would mean plucking grouse and that would mean hanging them....
I think the grouse pie recipe is an old one from The Field If I find it I'll post the reference.
