Enjoy Summer Vegetables and Ground Pheasant!

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!



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



Italian seasoning



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.