Grilled Pheasant Breasts with Five-Bean Salad and Horseradish Recipe

Name: Grilled Pheasant Breasts with Five-Bean Salad and Horseradish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 md. pheasant breasts, skinned, boned, 1/4 cup virgin olive oil, 1 lemon, juice and zest of, 2 tbsp. chopped fresh thyme leaves, and more.

Yes, Grilled Pheasant Breasts with Five-Bean Salad and Horseradish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

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