1 dressed pheasant cut up, skin removed
2/3 cup all-purpose flour
3 tablespoons margarine or butter
3 tablespoons olive oil
Juice from three large oranges or 1 ½ cups prepared orange juice
1 cup dry white wine
½ cup golden raisins
1 tablespoon snipped fresh oregano leaves
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh rosemary leaves

In 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 cooked rice, if desired.
Makes 3 to 4 servings.