Grilled Pheasant Breasts with Five-Bean Salad and Horseradish

• 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.

pheasant breasts, virgin olive oil, lemon, thyme, beans, beans, runner beans, beans, red wine vinegar, extravirgin olive oil, extravirgin olive oil, freshly ground black pepper, salt, dijon mustard, horseradish, rosemary

Taken from www.foodgeeks.com/recipes/5307 (may not work)