2 young pheasants, disjointed
1/4 c. butter
Salt and pepper
2 tbsp. flour
Dash of cloves
1 piece of stick cinnamon
Dash of Tabasco
6 tbsp. frozen orange juice concentrate
1 1/4 c. game bird stock or chicken bouillon
2/3 c. golden raisins
2/3 c. shredded toasted almonds

Brown the birds, cut in serving pieces, in melted butter in large covered skillet. Season with salt and pepper and set on plate when they are nicely browned. Blend into the butter in the skillet the flour and cloves. Stir until bubbly, then add the stock, orange juice concentrate, and Tabasco and continue to stir and blend until thickened and boiling. Add the cinnamon and raisins and return the pheasant pieces to the sauce. Cover and simmer on low heat until tender, 45 minutes or so. Just before serving, remove the piece of stick cinnamon and stir the almonds into the sauce. Serve the pheasant on a platter mounded with saffron rice, pour some of the sauce on the birds, pass the rest in a sauce boat.