Medallion the meat into large bite size pieces. Season and coat with flour, fry in butter til crispy brown. Deglaze the pan with some lemon juice, chicken broth, minced garlic, and half a cube or so of chicken bouillon. Toss in some sliced onions, potatoes, shrooms, or whatever you feel like. Cook the veggies and reduce down the liquid, when it's all thickened up toss the meat back in, coat with the sauce and server over rice or mashed potatoes. If you choose to use the potatoes, you can throw them in with the chicken as they will take a little bit more cook time than the other vegetables. Salt and pepper to taste, depending on how much bouillon you use, might not need to add any salt at all.
Recipe is great for all white meats, especially poultry, but pork and cottontail is just as good. You can practice with chicken if you don't have any gamebirds on hand.