These are recipes for those who have a thirst and hunger for a taste of the outdoors. They have been sent in by passionate conservationists and hunters who have hearty passions for wildlife.

This month's featured recipe:

Pheasant Verona

By Sheri LeGate

Ingredients:

* 1 pheasant-disjointed

* 1 cup bread crumbs-dried

* 1/3 cup parmeasan cheese-grated

* 1/4 cup minced parsley

* 2 tsp salt

* 1/4 tsp pepper

* pinch of mustard

* 3/4 cup butter-melted

* 1 clove garlic - minced

Preparation:

Combine bread crumbs with cheese, parsley, salt, pepper and mustard.

In a small sauce pan melt butter and add garlic. Dip the pheasant pieces into the melted butter, dredge in the crumb mixutre and arrange in a single lyer in a shallow baking pan.

Sprinkle the remaining butter on top and bake in a preheated 350 oven for about forty-five minutes or until tender.