EP. 342: A Holiday Recipe Featuring Quail in Red Wine and Mushroom Sauce

A rich, winter-ready wild game dish that hunters can master with simple stock and sauce techniques. 

In this holiday feasting edition of On the Wing podcast, we dig into an upland-inspired meal built for cold evenings after long days in the field. Quail Forever Journal Editor Ryan Sparks returns to the podcast and guides hunting cooks through his red wine and mushroom quail recipe, an approachable plate that blends Italian-style game cooking with ingredients any bird hunter can pull straight from the freezer.

Ryan breaks down how to turn a handful of bobwhite quail into a meal that highlights every ounce of the bird. You’ll learn why small game cooks should always save legs and carcasses, how to make a no-nonsense homemade stock in a crockpot, and how to build richer, more reliable sauces using simple reduction and deglazing techniques. We also cover choosing the right mushrooms, crisping quail breasts properly, pairing wild game with the right wine, and adapting the recipe for pheasants or other upland birds.

Whether you're a seasoned upland hunter or an aspiring wild game cook, this episode gives you practical, confidence-building techniques you can use across your entire upland hunting and wild-game kitchen repertoire. And yes, this one absolutely tastes like Christmas.

Show notes

• Check out the Passalacqua + Quail Forever wines and a limited-edition holiday gift pack ready to ship in time for Christmas. 
• Use the code PFQF at onxmaps.com/hunt/app for 20% off your onX Hunt membership to plan your next bird hunting adventure. 

On the Wing Podcast is proudly fueled by Purina Pro Plan.