Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

Course : Grilling
Serves: 4
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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 / 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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