re: i bought this bacon wrapped quail stuffed with boudin from bergerons

If you're going to grill, you might consider wrapping it in foil until the stuffing is completely cooked through, then remove the foil for a quick sear on the outside. This sort of stuffed item is a haven for bacteria, and just because the quail meat is cooked to an optimum temp doesn't mean the stuffing is sufficiently cooked. Previous poster's suggestion to take the interior temp is an important one.