Some say the same regarding waterfowl, venison, bear, pronghorn, and a host of other wild game including coots. It really boils down to preparation in the field and in the kitchen. Especially the latter as some game has a much narrower usage than others. Probably why so much of the odd meats are used in stews as the meat is mostly a filler rather than center piece. The slow cooking and gravy is a great help breaking down toughness and releasing flavor.
I have realized this for years, I thank Eilene Clarke for explaining why in her cookbooks. They have also given me more options than stews. I heartily recommend them.
