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Ingredients

2 ½ cups Italian-style panko bread crumbs ½ cup grated Parmesan cheese 1 tablespoon dried parsley 2 teaspoons salt ½ teaspoon ground black pepper ½ teaspoon dry mustard powder ¾ cup butter 2 cloves garlic, minced 6 skinless, boneless pheasant breast halves, cut into chunks

Nutrition Info

1017.3 calories carbohydrate: 46.4 g cholesterol: 258.6 mg fat: 57.7 g fiber: 0.2 g protein: 76.1 g saturatedFat: 26.6 g servingSize: - sodium: 2727.8 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.

4 servings

Wanted something different to do with all of the pheasants we have in the freezer. This is my husband's 'new favorite!' Enjoy!