Posted 3/22/99

2 Pheasants, cleaned and quartered

¼ cup 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 ¼ cups game bird stock or chicken bouillon

2/3 cup golden raisins

2/3 cup shredded toasted almonds

Brown the pheasant pieces in butter in a large covered skillet. Season with salt and pepper and set aside on plate. Blend into the butter in the skillet the flour and cloves. Stir until bubbly, then add the stock, orange juice concentrate and Tobasco. 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 cinnamon stick and stir the almonds into the sauce.

Thoroughly blend crumbled saffron into rice. (Add ½ to 1 tsp. Saffron for each 8 cups cooked or 2 ½ cups raw rice)

Serve pheasant on a platter mounded with saffron rice, pour some of the sauce on the birds, and pass the rest in a sauceboat.