Breaded Pheasant Nuggets

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

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.