There's a lot of options on trying to keep them moist. Wrapping in ham, or panchetta, brush with olive oil or butter, etc..
Or cooking wild quail to somewhere between rare and medium-rare.
We cook all pen raised birds to well done but have started cooking all wild birds to somewhere between rare and medium rare, including ducks and pheasant. Cutting the breast meat off the bone makes it easier to hit the desired degree of (un)done-ness.
Ken you are right on the target. But my wife recently started frying the breaded wild quail breast filets rare to medium rare and they are wonderful. No pictures though.
Best,
Mike
