| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Molto02 | 4 | Servings | |
INGREDIENTS
| 4 | Pheasant breasts, skinned | |
| boned | ||
| 1/4 | c | Virgin olive oil |
| Juice and zest of 1 lemon | ||
| 2 | T | Chopped fresh thyme leaves |
| 1/2 | c | Cooked cannellini beans |
| 1/2 | c | Cooked borlotti beans |
| 1/2 | c | Cooked scarlett runner beans |
| 1/2 | c | Cooked ceci beans |
| 1/2 | c | Cooked red lentils |
| 4 | T | Red wine vinegar |
| 6 | T | Extra-virgin olive oil, plus |
| 1/4 | c | Extra-virgin olive oil |
| 2 | T | Freshly-ground black pepper |
| 1 | T | Salt |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Prepared horseradish |
| 2 | T | Chopped rosemary leaves |
INSTRUCTIONS
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. 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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