Interesting....

Recalling a recent debate [now closed]...

We considered that one reason why humane quick death for animals should be paramount
is because reduced stress levels at point of death results in better quality meat.

An account for the 'aquired taste' flavour of game meat for 'refined' palates suggests...

"... I've been told (by a biochemist who also hunted) that the gamey flavor is mostly lactic acid, a metabolite produced in muscles that are working hard. An animal that was killed after a long chase will have much more lactic acid in its muscles than one that was loafing around the stockyard. If you're talking about a slight sour taste, lactic acid is a good candidate. (With a pinch of other metabolites like pyruvic acid, malic acid, etc.)"

Beating grouse out of cover and frightening them into flight
to be painfully shocked and peppered with pellets,
before plummeting to earth whilst probably still conscious may not necessarily be best meat 'industry' practice...???