Like most things, animals you hunt taste better when they are field prepared. Something about replenishing the energy lost hunting an animal by eating that animal is very satisfying. Combined with the always amazing Dutch Oven and you can make a veritable feast from very little.
1 Stick butter or margarine
1 1/2 c Flour
1 c Water
Salt & pepper each quail. Put the quail in a paper sack with flour & toss to coat. Butter the bottom of an iron skillet or Dutch oven & place the quail on the cooking surface. Pour melted butter over the quail, making sure to cover each one. Pour water in the bottom and cover. Cook on the fire for several hours adding water as needed. The water is to help cook the quail and the collect the drippings for use as a gravy.