Stuffed Pumpkin I So Tasty

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Stuffed Pumpkin I

"This is a lovely dish to serve as a centerpiece in your vacation celebration. A whole pumpkin is stuffed with a savory meat mixture. The recipe calls for venison, but ground red meat can be substituted."

Ingredients :

1 cup wild rice
1 medium sugar pumpkin
2 teaspoons salt
half of teaspoon dry mustard
2 tablespoons bacon grease
1 pound floor venison
1 onion, chopped
three eggs, beaten
1 teaspoon dried sage
half teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H15M

In a saucepan, carry 4 cups water to a boil. Add wild rice and stir. Reduce warmth, cowl and simmer 1 hour, or till soft.
Preheat oven to 350 degrees F (175 ranges 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 massive skillet over medium-excessive warmth. Stir in the ground venison and onion. Slowly prepare dinner and stir until evenly brown. Remove from warmth. 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 half hours, or till gentle. Add greater water to the pan as essential to avoid sticking.

Notes :

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