Grilled Pheasant Breasts with Five-Bean Salad and Horseradish



4 servings



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


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 tbsp. 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.

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