Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	medium	pheasant breasts -- skinned, boned
1/4	cup	virgin olive oil
1	medium	juice and zest of 1 lemon
2	tablespoons	chopped fresh thyme leaves
1/2	cup	cooked cannellini beans
1/2	cup	cooked borlotti beans
1/2	cup	cooked scarlett runner beans
1/2	cup	cooked ceci beans
1/2	cup	cooked red lentils
4	tablespoons	red wine vinegar
6	tablespoons	extra-virgin olive oil -- plus
1/4	cup	extra-virgin olive oil
2	tablespoons	freshly-ground black pepper
1	tablespoon	salt
1/4	cup	dijon mustard
1/4	cup	prepared horseradish
2	tablespoons	chopped rosemary leaves

Preparation:

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 1/4 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. Comments: The original recipe title as listed is "Grilled Pheasant Breasts With Five-Bean Salad, Rosemary And Horseradish Mustard". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5643)