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Receta Grilled Pheasant Breasts With Five Bean Salad And Horseradish
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Ingredientes
- 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
Direcciones
- Preheat grill or possibly barbecue.
- Marinate pheasant breasts in virgin extra 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 Tbsp. extra-virgin extra virgin olive oil, fresh pepper and salt and let stand.
- In a blender, mix Dijon mustard, horseradish, rosemary and remaining 1/4 c. extra-virgin extra virgin olive oil, remove and set aside.
- 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.
- Divide bean salad among four bowls, place cooked pheasant breast over each and splatter with mustard mix. Serve warm.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 781 | |
| Calories from Fat 480 | 61% |
| Total Fat 54.18g | 68% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 2123mg | 88% |
| Potassium 800mg | 23% |
| Total Carbs 22.88g | 6% |
| Dietary Fiber 10.8g | 36% |
| Sugars 2.41g | 2% |
| Protein 50.04g | 80% |
