Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        pheasant breasts -- skinned, boned
     1/4  cup           virgin olive oil
                        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)