https://www.theguardian.com/us-news/2023/jun/01/new-york-swan-stolen-eaten-three-teens
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I guess that is what swans were introduced for in Europe (and later North America) - poultry for the aristocracy (they are initially from the Arctic and/or South America/Australia). But eating them fell out of favor with the upper class (you weren't allowed to eat them if you weren't) pretty quickly, their meat is supposed to be hard and tough (I've never eaten one, but at the end of the day it's just a large duck; their population declined in Germany after WW II when food was in short supply and people began to collectively remember ...).
I hope they used a decent recipe.
(https://honest-food.net/wp-content/uploads/2013/12/ganseklein-bits-600px.jpg)
From a 15th Century English cookery book; as invariably with all English recipes not terribly elaborate, but do make sure to kill it first:
Swan rosted. Kutte a Swan in the rove of the mouthe toward the brayne enlonge, and lete him blede, and kepe the blode for chawdewyn; or elles knytte a knot on his nek, And so late his nekke breke; then skald him. Drawe him and rost him even as thou doest goce in all poyntes, and serue him forth with chawd-wyne.