| 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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