Store fresh quail in its original wrapping, over-wrapped with aluminum foil to catch any leakage. Store in the coldest part of the refrigerator. Raw quail can be refrigerated for two days. To store cooked quail, wrap in plastic or foil and keep in coldest part of the refrigerator for no more than three days. Freeze fresh quail if you do not plan to cook it within two days of purchase. Store in original wrapping over-wrapped with foil, or wrap in foil or freezer bags. Be sure to press the air out of the package before freezing. Frozen quail can be stored in the freezer for three months. Cooked quail may be frozen in the same manner unless they are in a dish made with sauce or gravy. In that case, freeze the quail in a rigid container with a tight-fitting lid. If it is not served immediately, either keep cooked quail hot, between 140 and 160°F (60 and 71°C), or refrigerate it at 40°F (4.4°C) or lower. When transporting cooked quail to another dining site, place it in an insulated container or ice chest until ready to eat.