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)

Place pheasant pieces, skin side up, in slow cooking pot. Combine cinnamon, cloves, salt, orange juice concentrate, and water. Pour this mixture over pheasant. Cover and cook on low heat for 7-8 hours. Stir in grapes. Place pheasant on serving dish and sprinkle with almonds.