No quail up north here, but we do get grouse. I think Grandma's grouse recipe might be good with quail as well.
Take breasts and thigh/drumstick parts, and coat them in seasoned flour. Brown in a skillet with butter and a little olive oil. Remove and place the parts in a casserole dish. Cook some chopped onions and sliced mushrooms in the skillet, adding a little more butter and oil if needed. Deglaze the pan with some white wine, then add a carton of sour cream. Heat the sour cream till it bubbles, then pour over the bird pieces. Bake in a 350°F oven for an hour in a covered dish, take the cover off for the last 15 minutes to allow it to thicken. Serve with mashed taters.