Grilled pheasant breasts w five-bean salad and horseradish

4 servings

Ingredients

QuantityIngredient
4mediumsPheasant breasts; skinned, boned
¼cupVirgin olive oil
Juice and zest of 1 lemon
2tablespoonsChopped fresh thyme leaves
½cupCooked cannellini beans
½cupCooked borlotti beans
½cupCooked scarlett runner beans
½cupCooked ceci beans
½cupCooked red lentils
4tablespoonsRed wine vinegar
6tablespoonsExtra-virgin olive oil; plus
¼cupExtra-virgin olive oil
2tablespoonsFreshly-ground black pepper
1tablespoonSalt
¼cupDijon mustard
¼cupPrepared horseradish
2tablespoonsChopped rosemary leaves

Directions

Preheat grill or barbecue. Marinate pheasant breasts in virgin olive oil, lemon zest, lemon juice and thyme leaves at room temperature for 1 hour. In a large mixing bowl, stir together all beans carefully with vinegar, 6 tablespoons extra-virgin olive oil, fresh pepper and salt and let stand. In a blender, mix Dijon mustard, horseradish, rosemary and remaining ¼ cup extra-virgin olive oil, remove and set aside. Grill pheasant breasts over the hot grill until just cooked through, 4 to 5 minutes on the first side and 2 to 3 minutes on the other. Divide bean salad among four bowls, place cooked pheasant breast over each and splatter with mustard mixture. Serve hot. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Grilled Pheasant Breasts With Five-Bean Salad, Rosemary And Horseradish Mustard".

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5643 broadcast 02-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-09-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.