The tag was in the bags of pheasant that I prepared tonight. At least I know they were legal. I decided to prepare the breasts with a sliver of jalapeņo and some red onion, rub with olive oil, salt and pepper, then a thin slice of venison backstrap, and obviously you wrap that in bacon.
I know that from a chefs point of view this is a culinary disaster as far as flavors and textures go, the uppity chef types can stick it, I cook what I like. The ladies (wife and daughter, not paying customers) that were served this did not complain or send it back.
We even found a BB in one of the birds for class tomorrow.