Ground Pheasant is one of my favorite MacFarlane Pheasant products to use when preparing casserole dishes with summer vegetables. This week I had a large zucchini squash, some fresh tomatoes, and a few other ingredients I wanted to use, so I invented a casserole that was a big hit with my family. The price was right and the taste was exceptional!
Ingredients
1-pound ground pheasant
2 tablespoons olive oil
1 can Ro*Tel tomatoes and green chilies
1-2 zucchini squash (depending on the size), peeled and sliced into quarter inch slices
1-2 Fresh Tomatoes (depending on the size)
1 onion (small-medium)
2 garlic cloves
1 heaping cup of mushrooms
1 8 oz. package shredded mozzarella cheese
Salt
Pepper
Italian seasoning
Directions
Heat oven to 350
Dice your onion and chop and smash your garlic into tiny pieces. Add both to a skillet with two tablespoons of olive oil. Cook until soft and fragrant before adding 1 pound of ground pheasant to the mixture.
Stir in salt, pepper, and Italian seasoning to the ground pheasant mixture. I used a light amount of this seasoning. Turn your skillet to low as you only want to cook your ground pheasant until it is about half done.
Next line the bottom of a 9 X 13 pan with the sliced zucchini. Add sliced mushrooms to make the next layer, followed by diced fresh tomatoes.
Sprinkle about 4 oz. of mozzarella cheese over these layers.
Next add all of the ground pheasant, onion, and garlic mixture to make the next layer.
Pour can of Ro*Tel tomatoes and green chilies over the top of the casserole.
Lastly, add the rest of your mozzarella cheese.
Bake at 350 for 35-40 minutes. This makes 6-8 servings.
I served this casserole with fresh corn on the cob and it was all a hit. Fresh vegetables and pheasant are great choices for a healthy diet. I hope you will try ground pheasant from MacFarlane Pheasants for this recipe and download our free cookbook to find many more recipes for nutritious and delicious pheasant.
