3 (1-1/2 pounds) pheasants, split in half, or 6 breasts
1/3 cup butter, softened
1 cup white raisins
1/3 cup muscatel
3 oranges, halved
1 teaspoon grated lemon peel
1 cup chicken broth salt and pepper to taste
Rinse pheasants with warm water, drain well. Rub inside with lemon, season with salt and pepper. Place skin side down in baking dish. Spread with butter. Squeeze juice from oranges, reserving shells for cups. Combine orange juice with remaining ingredients, pour into baking dish and bake at 350 degrees for 45 minutes. Baste with pan juices at 10 minute intervals.
Fill orange cups with cooked rice. Remove cooked pheasant to platter and surround with filled orange cups and fresh parsley springs. Drizzle rice with a couple tablespoons pheasant juices and serve.