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 ...

Put all but 2 tablespoons of the cooled marinade in a Ziploc bag, and add quail. Marinate overnight in the refrigerator. Two hours before serving, dry quail with paper towels, and place them skin ...