I've kind of been dragged into it but these are pretty realistic.

Funny you mention "release ducks", Mills - a couple of weeks ago I was invited as a guest to a club whose property adjoins a huge farming operation that among other things still raises mallards for release by private clubs. The State (MD) used to support this but stopped years ago due to costs of maintenance and most importantly wildlife biologists warnings about dilution of the wild duck gene pool, especially mallard-Blackduck crossbreeding. One of my hosts mentioned to me that there would be plenty of ducks flying due to the close proximity of the rearing operation. I wound up shooting two, and when I cooked the first one I was amazed at how totally tasteless it was. Hard to put accurately, but it had a very "Purina" taste to it. Anyone who has worked around livestock and particularly poultry will understand what I mean. Sort of reminded me of the first game farm Chukar partridges I killed while training my dog; same flavor and "bouquet" - yuck!

you are what you eat

at least that is what I say to the black birds that gather at the bowls of CAT FOOD out for the barn cats :corn:

My brother would get hand me downs from our first cousin. They were well broken in and soft by the time I put them on.

I shoot a few state stocked pheasants every year hear in Mass and surrounding states -- I assume they are raised on some kind of grain/feed ... but I don't find they retain any unusual flavor. I wonder what the difference is?

We get the same thing up here with hatchery rainbows that are planted by the gazillions in a very popular and accessible lake. They are strong fat fish and very fun to catch but taste like sawdust. And they gorge on masses of planted fresh water shrimp.