1 c. herb-seasoned stuffing, crushed
2/3 c. grated Parmesan cheese
1/4 c. fine-chopped parsley
1 (2 1/2 lb.) pheasant, cut in serving pieces
1/2 c. melted butter

Combine crushed stuffing, cheese, and parsley. Dip pheasant pieces in melted butter; then roll in stuffing mixture. Arrange pieces, skin side up, in large shallow pan. Do not crowd or turn. Sprinkle with remaining crumbs and butter. Bake at 375 degrees for 1 hour or until tender. Serves 4.