While checking out Dave Barry's website I came across a link to Season Shot - Ammo with Flavor in Dave's 2007 Holiday Gift Guide. These guys have apparently figured out that it is a lot easier to shoot and cook a pheasant/quail/duck with super compressed "seasonings".
I'm guessing salt is a key ingredient, but I don't know. The seasoned shot shells aren't for sale yet, and there's no published date when they will be. Still, this sounds like a great idea to me, for many reasons - no shot to extract from the bird, less pollution, and hopefully a less expensive shot shell. I'll keep my eyes on this and let you know when they announce availability of their seasoned ammo.
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