Preparation / 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 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)
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