Recipe for Grilled Pheasant Breasts with Five-Bean Salad and Horseradish 
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Yield:
4
Ingredients:
Amount Ingredient
4 med Pheasant breasts skinned, boned
1/4 cup Virgin olive oil
Juice and zest of 1 lemon
2 tbl 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 tbl Red wine vinegar
6 tbl Extra-virgin olive oil plus
1/4 cup Extra-virgin olive oil
2 tbl Freshly-ground black pepper
1 tbl Salt
1/4 cup Dijon mustard
1/4 cup Prepared horseradish
Instructions:
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".

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