Ingredients: 1 Dressed Pheasant cut up skin removed 2/3 cup all-purpose flour, 3 tbsps butter, 3 tbsps olive oil, Juice from 3 oranges OR 1-½ cups prepared orange juice, 1 cup dry white wine (something that you would drink)1/2 cup golden raisins. 1 tbsp snipped fresh oregano leaves, 1 tbsp snipped fresh parsley, 1 tbsp snipped fresh rosemary leaves.

Directions: In a large plastic food storage bag, combine pheasant pieces and flour. Shake to coat. In 12” non-stick skillet, heat butter and oil over med-high heat. Add pheasant pieces. Cook for 10-12 minutes, or until meat is well-browned, turning occasionally. Transfer pheasant to a warm plate. Drain and discard fat from skillet. In same skillet, combine remaining ingredients. Bring to a boil, reduce heat to low. Return pheasant pieces to skillet. Cover. Simmer for 40-50 minutes, or until meat is tender and juices run clear. Serve over rice.