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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: