Stuffed Pumpkin

Stuffed Pumpkin

Preparation Time: 15 minutes

Cooking Time: 2 hours

Serves: 5-8

Ingredients

• 1 cup wild rice
• 1 sugar pumpkin (medium)
• 2 teaspoons salt
• 1/2 teaspoon mustard (dry)
• 2 tablespoons bacon grease
• 1 pound venison (ground)
• 1 onion (chopped)
• 3 eggs  (beaten)
• 1 teaspoon dried sage
• 1/2 teaspoon ground black pepper

Directions

1. Boil 4 cups of water in a saucepan. Add wild rice then stir.
2. Cover and simmer for 1 hour or until tender.
3. Preheat oven to 175 degrees C.
4. Cut off the top of the pumpkin and remove the pulp and seeds.
5. Prick the outside part of the pumpkin  with a fork and rub with 1 teaspoon salt and dry mustard.
6. Heat the bacon grease over a medium-high heat. \
7. Add the ground venison and onion then stir.
8. Cook and stir until browned.
9. Remove from heat.
10. Mix  the wild rice with salt, eggs, sage and pepper.
11. Stuff the pumpkin with the venison mixture.
12. Place the pumpkin in a shallow baking pan with a little water.
13. Bake the pumpkin in the preheated oven for 1 1/2 hours.
14. To avoid sticking, add more water to the pan. 
     

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