Directions:

Preheat oven to 350 degrees F.

Cut the orange in half. Squeeze the juice from 1 orange half into cavity of the pheasant and over the skin. Rub the bird inside and out with salt, pepper, sage, and paprika. Cut the remaining orange half in half and place, along with the garlic and parsley, in the cavity of the bird.

Spread the butter over the breast and place the bird breast side up, in a shallow roasting pan. Lay the bacon crosswise over the breast.

Cover the pheasant with aluminum foil and bake for 45 minutes.

Meanwhile, heat the wine to boiling in a small saucepan over high heat. Add the raisins, remove from heat, let stand for 45 minutes.

Remove the foil and pour the wine and raisins over the pheasant. Bake, uncovered, basting frequently, until the juices run clear when a thigh is pierced with a sharp skewer, about 45 minutes.

Remove the pheasant with the bacon to a small serving platter. Spoon some of the raisin sauce over the top and pour the remaining into a sauceboat. Serve immediately.