Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

Ingredients

• 4 md. pheasant breasts
• skinned
• boned
• 1/4 cup virgin olive oil
• 1 lemon
• juice and zest of
• 2 tbsp. 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 tbsp. red wine vinegar
• 6 tbsp. extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 2 tbsp. freshly ground black pepper
• 1 tbsp. salt
• 1/4 cup Dijon mustard
• 1/4 cup prepared horseradish
• 2 tbsp. chopped rosemary leaves

Instructions

1. Preheat grill or barbecue.
2. Marinate pheasant breasts in virgin olive oil, lemon zest, lemon juice and thyme leaves at room temperature for 1 hour.
3. In a large mixing bowl, stir together all beans carefully with vinegar, 6 tbsp.
4. extra-virgin olive oil, fresh pepper and salt and let stand.
5. In a blender, mix Dijon mustard, horseradish, rosemary and remaining 1/4 cup extra-virgin olive oil; remove and set aside.
6. 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.
7. Divide bean salad among four bowls, place cooked pheasant breast over each and splatter with mustard mixture.
8. Serve hot.