Instructions: Sprinkle each hen with paprika, then very lightly with sage. Stuff with corn ears, carrots, and celery. Coat bottom of Dutch oven with olive oil. Place hens in oven. Cover spaces between hens with remaining corn, carrots, and celery. Bake 30-45 minutes or until corn is tender. Even better when used with quail (sorry, Bobwhites), dove, or pheasant.

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