With a small paring knife, filet the breasts from the bone. Remove thigh and leg intact from backbone by disjointing thigh and cutting meat away from backbone. No need to debone thigh or drumstick. All this is done easily if birds are skinned. In a hot skillet, saute meat in olive oil a few minutes per side. Salt and pepper when done. Don't over cook. The meat will taste like quail rather than bacon. This is quail at its simplest. If desired, chop a little garlic and saute in pan with quail.