Quail

I've never made quail but we make grouse and woodcock fairly often. Our favorite way is to stuff them with cream cheese and pickled peppers and then wrap them in bacon and grill them on a skewer.

I like to grill them. Season the partially boned quail with salt and pepper inside and out. Stuff with crushed garlic clove and thyme. wrap with a strip of bacon (Quails have virtually no fat!) and then with a fresh (if possible) grape leaf. Grill for 5 minutes on each side. Really yummy. Really easy!

Here are tips on how to cook quail: https://www.brokenarrowranch.com/Recipes/Quail-Cooking-Tips.htm

Bottomline: don't overcook, makes them dry and tough

If you want to stuff the boneless quail, you can. You would most likely need to truss your stuffed quail with butcher's twine and cook it. Or you can secure the roll with toothpicks.

Here's how we Viets like quail cooked:
https://www.lifestylefood.com.au/recipes/11722/chim-cut-chien-don-crispy-spiced-quail


Good luck!

Caille en sarcophage.
Quail in puff pastry
Evokes late 19th C French high cuisine and Babette's Feast, great movie of everyday joy set among, was it, Danish puritans. (Bergman's tormented clerics a generation of two before he experienced them.)
Look around...NYT, slate.com and other sites have relatively easy 1-hour versions.
Whatever you choose, enjoy and please tell us stories afterward...:)