Cameron, I don’t think very many people here know the great spanse of game bird fleshes.
Essentially (excluding sprucies), the more they fly, the darker the meat.
Most people condemn dark fleshed game birds.

Ruffies and quail are as white as it gets.

I just think quail are more tender at the ends of their bones.

You can cook quail until it’s falling apart tender, less able with ruffies. They’ll dry out before the collagen breaks down.

Out there doing it best I can.