Here in S.W.France these birds are very popular, especially in the Autumn. Our french neighbour cooked some for a bunch of us the other day in fact. Rearing them is also common. I don't but many of our neighbours do. They have a small aviary in their gardens. They raise them on mixed seed or cracked maize.
We had them braised slowly with shallots and white grapes in a little stock flavoured with a dash of wine (I think probably red ) and served with simple roast potatoes and green beans. Fabulous!!
You can also confit them if you can get hold of some duck or goose fat. This is my favorite way and will keep for ages in the fat when cool enough to keep in the fridge. I can tell you how I do it but Google have some good recipes for confit. It's SO easy to do and well worth it.I also confit Rabbit which keeps the meat in both cases succulent. As for the flavor, think Pheasant or Partridge and if you like them ,well there you go.