1 pheasant
1 tbsp. dry tarragon
3 tbsp. unsalted, sweet butter
2 tbsp. olive oil
1/2 tsp. dry hot red pepper flakes
2 cloves garlic
Salt

Wash cavity of bird. Spoon tarragon and one teaspoon butter into cavity, then truss bird. Rub with one tablespoon olive oil, then sprinkle with hot pepper. Repeat browning skillet in microwave oven 4 1/2 minutes. Melt remaining butter and oil in skillet in oven. Add garlic and saute until brown. Remove garlic and place pheasant in skillet. Brown pheasant, then remove from skillet and place on glass platter. Cover and cook in microwave oven 20-25 minutes. Baste every 5 minutes with natural juices. Turn pheasant halfway through cooking time. Let stand 10 minutes before serving. Salt lightly. Makes 4 servings.