I’m booked in for a quail shoot soon and I can’t wait, it’s like Christmas for me. If I’m lucky I might bag a few more ducks and possibly a hare. But in the meantime I’ll cook what I have in the frozen larder already. I cooked some lovely quail and instead of wrapping the little legs in prosciutto or jamon I used a sopressa salami and now have a new favourite baked quail leg. A lot of people turn their noses up at quail and consider it nothing more than a fancy restaurant dining bird. Their loss really. I think it’s one of the best tasting wild birds available, and better than duck in many respects. The meat is more succulent and requires…