- 1 dressed pheasant or substitute (1 1/2 to 2 1/4 lbs.) cut up, skin removed. (Also good with chukar).
- 2/3 cup all-purpose flour
- 3 tablespoons margarine or butter
- 3 tablespoons olive oil
- Juice from 3 large oranges or 1 1/2 cups orange juice
- 1 cup dry white wine
- 1/2 cup golden raisins
- 1 tablespoon each snipped fresh oregano leaves, fresh parsley and rosemary leaves. (You can use dried when not in season)
In a large plastic food-storage bag, combine pheasant pieces and flour. Shake to coat. In 12-inch nonstick skillet, heat margarine and oil over medium-high heat. Add pheasant pieces. Cook for 10 to 12 minutes, or until meat is browned, turning occasionally. Transfer pheasant pieces to warm platter. 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 to 50 minutes, or until meat is tender and juices run clear. Serve over hot rice, if desired.
We like it with salad, and a good bottle of white wine.
Enjoy!
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