Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water 1 lb Ground venison or lean
1/2 c Wild rice -ground beef
1 t Salt 1/2 c Chopped green onions
1 4-to 5-lb sugar pumpkin 1 t Crushed dried sage
2 t Vegetable oil 1/4 t Pepper

1. In 1-quart saucepan, heat water to boil- ing over high heat. Stir
in wild rice and 1/2 t salt. Return to boiling. Cover; reduce heat
to low and cook 40 to 45 minutes or until rice is tender and all
water is absorbed.

2. Heat oven to 350'F. Cut top off pumpkin; wrap and refrigerate for
another use. Remove and discard seeds and fibers from center of
pumpkin. Place 1/2 inch water in bottom of shallow roasting pan. Set
pumpkin in water in pan.

3. In large skillet, heat oil over medium-high heat. Add venison and
saute until browned. Remove skillet from heat. Set aside 1 T green
onions and stir remaining onions, the cooked rice, sage, remaining
1/2 t salt, and the pepper into venison. Spoon meat mixture into
pumpkin and cover top with aluminum foil.

4. Bake stuffed pumpkin 45 to 60 minutes or until pumpkin is tender
when pierced with a fork. Add more water to roasting pan as necessary
to keep pumpkin from sticking.

5. Remove and discard foil from pumpkin. Transfer pumpkin to serving
dish; sprinkle with reserved green onions. To serve, cut pumpkin into
wedges. With a spoon and serving fork, place a wedge of pumpkin and
some stuffing on each plate.

Country Living/Nov/93 Scanned fixed by DP GG
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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