They are very good. I equate them to dark meat chicken. As noted, they can be tough if not cooked low and slow. We've also used the instapot as an initial tenderizer and then cook them the traditional fried/braised method. Don't forget the gravy at the end of the process to make it the perfect meal.
I've also slow cooked them in broth, then pick all the meat off the bones. You can use that meat in any number of recipes. I do this also with rabbits, pheasants and chukars. Gumbo and jambalaya are a couple of my favorites with small game meat.