I would definitely give that a 3 hour or so brine being careful not to get it too salty. Little birds will suck up that salt quickly.
My 91 year old mother used to make an awesome dove (not too far off from quail) braised dish. Brown and cook in a Dutch Oven until the meat fell off the bones. Little white wine, etc. I have asked her for the recipe..... but she doesn't ever remember cooking doves.... Oh, the joy of growing older!
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)