I've read some old posts on this site, talked to other hunters, etc. My question is about eating these birds. When we got a sharpie in North Dakota one year while duck hunting, the meat was really dark red. Are prairie chickens and sharptails comparable to diver ducks? I never got to try it, because the guy who shot it and had the license for it took it home. I do duck hunt, and will eat the ducks and geese I shoot, but I like pheasants more. I was also wondering about Hungarian partridge, and how they are as table fare? Any birds I didn't bring up feel free to mention. Snipe, woodcock, etc.