Five spice asian quail. and bbq'd. I love the flavour of quail but I *HATE* the bones. I cooked Poussin once (which is very similar to quail) and I just roasted it with lemon juice, thyme and proscuitto slices, I put a small bit of stock and oil and in the bottom of the pan and let it roast. Was divine. I think I put a garlic clove crushed in each cavity (as well as the thyme sprig).