PODCAST EP. 341: Pretzel-Crusted Pheasant Cutlets with QF Editor Ryan Sparks

Episode Description

A fall feast of pheasant, apples, and Passalacqua Winery's white wine created for hunters who love wild game. In this snackable holiday edition of On the Wing podcast, Quail Forever Journal Editor Ryan Sparks breaks down his pretzel-crusted pheasant cutlets with apple cream sauce, a cold-weather dish that blends upland hunting traditions with rich autumn flavors. If you're looking for a new way to showcase fresh pheasant after a long day in the field, this is the recipe to add to your hunter's table.

Ryan walks through the full process, from pounding out pheasant breasts for even cooking to building the perfect crisp using crushed pretzel chips. He explains why spaetzle makes the ideal companion starch and how to avoid common pitfalls when cooking delicate wild game. Along the way, he shares stories from late-season pheasant hunts on his family's ranch, highlighting how food ties us back to the land and the memories behind each bird.

You'll learn how to make a balanced apple cream sauce using pheasant stock, the best varietal of apple for the dish, and how to build flavor without overpowering the natural taste of upland birds. And to top it off, Ryan pairs the entire dish with the Passalacqua + Quail Forever Fiano, a bright white wine that cuts through the richness of the cutlet and elevates every bite.

Whether you're planning a holiday wild game feast or just want a new go-to wild game meal, this episode delivers everything you need to cook like a seasoned hunter-chef.

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 www.onxmaps.com for 20% off your onX Hunt membership to plan your next bird hunting adventure.
• Check out the Recipe — Pretzel-Crusted Pheasant Cutlets with Apple-Cream Sauce and Spätzle