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1 servings
Ingredients:
1 cup wild rice1 medium sugar pumpkin2 teaspoons salt1/2 teaspoon dry mustard2 tablespoons bacon grease1 pound ground venison1 onion, chopped3 eggs, beaten1 teaspoon dried sage1/2 teaspoon ground black pepper
Instructions:
In a saucepan, bring 4 cups water to a boil.Add wild rice and stir.Reduce heat, cover and simmer 1 hour, or until tender.Preheat oven to 350 degrees F (175 degrees C).Remove the top of the pumpkin and scoop out pulp and seeds.Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.Heat bacon grease in a large skillet over medium-high heat.Stir in the ground venison and onion.Slowly cook and stir until evenly brown.Remove from heat.Mix in the wild rice, remaining salt, eggs, sage and pepper.Stuff the pumpkin with the venison mixture.Place pumpkin in a shallow baking pan with 1/2 inch water.Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender.Add more water to the pan as necessary to avoid sticking.
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