Ingredients

1 lg. or 2 sm. pheasant, quartered
1 tsp. salt
1/2 C. water
1 C. seedless grapes, halved
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 C. slivered toasted almonds (optional)

Cooking Instructions

Place pheasant pieces, skin side up, in slow cooking pot. Combine cinnamon, cloves, salt, orange juice concentrate, and water. Pour this mixture over pheasant. Cove rand cook on low heat for 7-8 hours. Stir in grapes. Place pheasant on serving dish and sprinkle with almonds.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)