Here is the method I use:
1. Pull a handful of feathers out of the birds breast where the brea
meets the necks. I then stick my finder in the V notch of where the
neck meets the breast. I grab the neck and pull it away from the
breast. This will remove the backbone and the inards and leave you
with the breast and wings. I then use a pair of poultry shears and
snip the wings off. Then I take the part with the back and inards
and cut along where the thighs meet the back. I then nip the legs
off and have the breast and two legs. It is a very clean way off
dressing them. The step on wings method works when the birds are
fresh and not to shot up. I have used this method, but still use
shears to nip of the thighs and leg. There is quite a bit of good
meat in the thighs and legs. I use this method on Chuckars, Grouse
and Pheasants. If the quail are pretty good size I use the same
method. If they are not I just breast them out.

Use a Big Lead to shoot them
were they aint.