Sautéed pheasant with shiitake mushrooms, seasonal squash, and cashew butter from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 154) by Marcel Desaulniers

  • shiitake mushrooms
  • acorn squash
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken or rabbit for pheasant; snap beans for green beans; clarified butter for peanut oil; and pistachio nuts, pecans, or hazelnuts for roasted unsalted cashew nuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken or rabbit for pheasant; snap beans for green beans; clarified butter for peanut oil; and pistachio nuts, pecans, or hazelnuts for roasted unsalted cashew nuts.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.