Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry. Drizzle with olive oil and season generously with freshly cracked pepper and fennel seed. When the grill is ready ...

Quail are fairly lean and good for roasting, grilling and casseroling; they also make good curries. They can be bought whole or boned for stuffing and roasting (some butchers sell them ready-stuffed).