Enjoy Summer Vegetables and Ground Pheasant!

Ground Pheasant is one of my favorite 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

1. Heat oven to 350
2. 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.
3. 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.
4. 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.
5. Sprinkle about 4 oz. of mozzarella cheese over these layers.
6. Next add all of the ground pheasant, onion, and garlic mixture to make the next layer.
7. Pour can of Ro*Tel tomatoes and green chilies over the top of the casserole.
8. Lastly, add the rest of your mozzarella cheese.
9. 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.