2 pheasants (breasts, thighs, legs)
1 c. fried bread crumbs
1/3 c. grated Parmesan cheese
1/4 c. minced parsley, 1/8 dried
2 tsp. salt
1/4 tsp. pepper
Pinch of dry mustard

Mix together everything except pheasant in bowl. In saucepan: melt 3/4 cup butter and add 2 cloves of finely chopped garlic. Dip pheasant pieces into butter/garlic and then roll in crumb mixture. Arrange in single layer in shallow baking pan. Sprinkle any remaining butter and crumbs on top. Bake at 350 degrees for 45 minutes. Don't cover.