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Recipe Stuffed Pumpkin I (Thanksgiving)

Home Cooking Recipes
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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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