Saged Fowl In Wine Sauce - cooking recipe

Ingredients

3 lb. bird (you may use any of these: ducks, chicken, pheasant, Cornish game hens, or coots)
1/5 Burgundy cooking wine
2 sprigs garden sage
2 tsp. salt
1 tsp. pepper
1 stick butter

Preparation

Rub butter on birds.
Sprinkle with salt and pepper.
Place birds in large Dutch oven.
Place sage in pot and pour wine into pan until birds are 1/2 covered.
Place lid on pan and bake at 375\u00b0 for 1 1/2 hours or cook over a regulated open fire until birds are cooked through.
This recipe won first prize at the 1989 Midwest National Rendezvous Cooking Contest.