Grilled pheasant breasts w five-bean salad and horseradish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Pheasant breasts; skinned, boned |
| ¼ | cup | Virgin olive oil |
| Juice and zest of 1 lemon | ||
| 2 | tablespoons | Chopped fresh thyme leaves |
| ½ | cup | Cooked cannellini beans |
| ½ | cup | Cooked borlotti beans |
| ½ | cup | Cooked scarlett runner beans |
| ½ | cup | Cooked ceci beans |
| ½ | cup | Cooked red lentils |
| 4 | tablespoons | Red wine vinegar |
| 6 | tablespoons | Extra-virgin olive oil; plus |
| ¼ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Freshly-ground black pepper |
| 1 | tablespoon | Salt |
| ¼ | cup | Dijon mustard |
| ¼ | cup | Prepared horseradish |
| 2 | tablespoons | Chopped 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.