Here you go
1 tsp Fresh Sage leaves, minced or 1/2 tsp dried sage leaves
2 Tbls Capers, rinsed and drained
2 tsps lemon juice
1/3 cup tomatos, seeded and diced. Kosher salt and ground pepper
4 pheasant breast halves, skin on or off (I take mine off) salt and pepper
2 Tbls butter
1/4 dry white wine
2-3 garlic cloves, minced
1/2 lb baby spinach, rinsed and patted dry
Heat butter in a skillet over medium heat and stir frequently until foam subsides and butter is a light brown color and smells a little nutty, but not burnt. This normally takes about 4-5 mins.
Remove from heat, transfer to a bowl and stir in sage, capers, lemon juice, tomato and salt and pepper to taste.
Season pheasant breasts with salt and pepper. wipe out pan with a paper towel. Heat butter, (not butter sauce) over medium heat and saute pheasant until lightly browned on both sides. Add white wine and garlic and saute for 3 more mins.
For each serving, place a small mound of spinach on plates, place pheasant on spinach and spoon butter sauce over.