I shoot a good number of both.

The only thing I’ve noticed that affects the flavor of either one, is how quickly you get the guts out of it.

And that’s purely because when you shoot them with a shotgun their guts get perforated, and it can taint the flavor pretty quickly.

If you gave me two platters of spatchcocked birds, dusted with seasoned flour and then fried in a cast-iron skillet, I would eat the bobwhite quail first.