MENU
 
 
 
 

  • Grilled Pheasant Breasts With Five Bean Salad And Horseradish

    0 votes
    Grilled Pheasant Breasts With Five Bean Salad And Horseradish
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 med Pheasant breasts skinned, boned
    • 1/4 c. Virgin extra virgin olive oil Juice and zest of 1 lemon
    • 2 Tbsp. Minced 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 Tbsp. Red wine vinegar
    • 6 Tbsp. Extra-virgin extra virgin olive oil plus
    • 1/4 c. Extra-virgin extra virgin olive oil
    • 2 Tbsp. Freshly-grnd black pepper
    • 1 Tbsp. Salt
    • 1/4 c. Dijon mustard
    • 1/4 c. Prepared horseradish
    • 2 Tbsp. Minced rosemary leaves

    Directions

    1. Preheat grill or possibly barbecue.
    2. Marinate pheasant breasts in virgin extra 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. extra-virgin extra virgin olive oil, fresh pepper and salt and let stand.
    4. In a blender, mix Dijon mustard, horseradish, rosemary and remaining 1/4 c. extra-virgin extra virgin olive oil, remove and set aside.
    5. Grill pheasant breasts over the warm grill till just cooked through, 4 to 5 min on the first side and 2 to 3 min on the other.
    6. Divide bean salad among four bowls, place cooked pheasant breast over each and splatter with mustard mix. Serve warm.
    7. This recipe yields 4 servings.
    8. Comments: The original recipe title as listed is "Grilled Pheasant Breasts With Five-Bean Salad, Rosemary And Horseradish Mustard".

    Similar Recipes

    Leave a review or comment