You said baked, quail and easy. Well this isn't baked, isn't quail, but is easier than it reads. Replace Pheasant with quail and off you go:
Pheasant (quail) With Bacon & Creamsauce
4 pheasant (quail) breasts *Might need more with quail.*
3 slices bacon cut in small pieces
1 sprig rosemary
¼ Cup whitewine
½ Cup Cream
3 tablespoons butter
Heat skillet to med high and add bacon. Let fry until just starting to crisp and most of the fat is in the skillet.
Remove bacon leaving fat.
Season breasts with salt/pepper to taste, sear breasts till brown on each side (3-4 min/side)
Add chopped rosemary and shake pan to even rosemary distribution. Add white wine, and simmer till wine is nearly evaporated, then add cream.
Once cream is added, turn breasts every minute or so to cook evenly.
The cream will reduce and get thick, forming the sauce. If it looks like it’s getting too thick, reduce heat and add butter to keep sauce from lumping up. You may also add small amounts of cream or wine during this time.
After about 10 minutes total time in the pan you should be finished. Sprinkle bacon bits removed in the beginning in the sauce and spoon over breasts. I like this with a baked potato, and asparagus.
This recipe seems like a lot of work, but it really isn’t, and the result will be very well worth it.