Grilled Pheasant Breasts with Five-Bean Salad and H

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions