Title: Grilled Pheasant Breasts W Five-Bean Salad And Horseradish
Categories: Molto02
Yield: 4 servings

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

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.