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1
Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin.
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2
In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
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3
Preheat oven to 300F.
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4
Line a plate with wax paper.
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5
Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste.
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6
Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
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7
Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter.
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8
Heat fat until foam begins to subside and saute quail until golden brown and cooked through, about 3 to 5 minutes on each side.
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9
Transfer quail to a shallow baking pan and keep warm in oven.
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10
In fat remaining in skillet saute mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce.
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11
Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
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12
On a cutting board halve quail and stir any quail juices from pan and board into sauce.
