Name: Grilled Pheasant Breasts W Five-Bean Salad And Horseradish
Ingredients: 4 md Pheasant breasts; skinned, boned; 1/4 c Virgin olive oil; Juice and zest of 1 lemon; 2 tb 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 tb Red wine vinegar; 6 tb Extra-virgin olive oil; plus; 1/4 c Extra-virgin olive oil; 2 tb Freshly-ground black pepper; 1 tb Salt; 1/4 c Dijon mustard; 1/4 c Prepared horseradish; 2 tb Chopped rosemary leaves

I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Molto02	4	servings

INGREDIENTS

4	md	Pheasant breasts; skinned, boned
1/4	c	Virgin olive oil
		Juice and zest of 1 lemon
2	tb	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	tb	Red wine vinegar
6	tb	Extra-virgin olive oil; plus
1/4	c	Extra-virgin olive oil
2	tb	Freshly-ground black pepper
1	tb	Salt
1/4	c	Dijon mustard
1/4	c	Prepared horseradish
2	tb	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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