I like all waterfowl and most dark meat birds but to my taste, Sharptails have too strong a blood taste. They regularly fly long distances every day and live at relatively high altitudes so their meat is very dark red due to a large amount of hemoglobin to carry oxygen is my guess. As dark as the darkest duck meat without the tasty fat.
Personally, I never found a recipe that resulted in a dish I liked with one exception. A guy back there had his possession limit and wanted to hunt more but couldn't gag down another piece of Sharptail. He had some teriyaki breasts that he'd fried the day before and asked a friend and I to take as much as we wanted so he could hunt again the next day. We each took 1/2 of a breast with my friend unable to eat more than one bite of his so I ate the rest so the animal wouldn't be wasted. I thought it was only OK. Another hunter who used to post here would shoot several for his mom who grew up eating them and she'd stew them. If it's a taste from your childhood you'll like them. I've shot them in Idaho and Montana and they tasted the same. Wonderful to watch with their rapid wing beat and glide manner of flying and easy to get right up on if they haven't been hunted yet. If they have, again in my experience, they are very difficult to get close to and will flush hundreds of yards away before you get to the bunch and then fly away over the horizon.
Like I said shoot one and see how you like it before you shoot more.