1 skinned pheasant breast, cut into bite sized pieces
3/4 tsp. lemon juice
Shake of tarragon leaves
2 tbsp. butter
1 1/2 tbsp. melted butter
1/4 tsp. minced parsley
Salt and pepper

Saute the pieces of pheasant quickly in the 2 tablespoons of butter for no more than 3-4 minutes, turning often. Salt and pepper lightly to taste. Serve on toothpicks with a dip made of the 1 1/2 tablespoons of butter, lemon juice, parsley, and tarragon. Serve while still warm. Serves 6-8.