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Recipe Stuffed Pumpkin I (Thanksgiving)
Home Cooking Recipes
Required Ingredients:
- 1 cup wild rice
- 1 medium sugar pumpkin
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 2 tablespoons bacon grease
- 1 pound ground venison
- 1 onion, chopped
- 3 eggs, beaten
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
Preparing/Cooking:
- 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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