Melt the butter in a stew-pan and cook the strips of pheasant with the herbs over a low heat until the meat is tender, about 20 minutes. Meanwhile, in another pan, simmer the carcasses in the dry white wine and stock with the salt and peppercorns. Reduce the liquid by about half and strain it to make a sauce. Pour it into a clean pan.
Add the strips of pheasant to the pan containing the sauce and heat to just below boiling point. Degrease the sauce, stir the orange juice into the sauce and serve hot.
