Quail dries out when cooked
Quail is small and lean, so fast and hot is the way to go. 200C/400F in the oven for about 20 minutes is about right, but trying to cook meat properly by time and temperature is a mug's game. Get an instant read digital thermometer from Amazon and get it right first time, every time.

You are probably looking at an internal temperature of 70-75C for quail, though if it's wild it should be slightly more forgiving than chicken in terms of food safety.