- 1 cup herb seasoned stuffing, crushed
- 2/3 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped fine
- 2 1/2 – 3 pounds MacFarlane pheasant, cut in serving pieces
- 1/2 cup butter, melted
Combine crushed stuffing, cheese and parsley. Dip pheasant pieces in melted butter, and roll in
stuffing mixture. Arrange pieces, skin side up, in large shallow pan. Do not crowd or turn.
Sprinkle with remaining crumbs. Bake at 375 degrees F for 1 hour or until tender.
Suggestion to reduce the fat: Cut butter to 1/4 cup and melt in baking pan. Then dip pieces in 1/4
Yield: 4 Servings