| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Meats, Vegetables, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
|
Sugar pumpkin, 4-5 pounds |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 2 |
tb |
Rendered fat |
| 1 |
lb |
Ground buffalo, venison or beef |
| 1 |
|
Medium onion, chopped |
| 1 |
c |
Cooked wild rice |
| 3 |
|
Eggs, beaten |
| 1 |
ts |
Crushed, dried sage |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings
and seeds. Reserve seeds for another use. Prick the cavity with a fork and
rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add
meat and onion and saute over medium-high heat until browned. Off the heat,
stir in wild rice, eggs, remaining salt, sage and pepper.
Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a
shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or
until tender. Add more water to the pan as neccessary to avoid sticking.
To serve, cut pumpkin into wedges, giving each person pumpkin and
stuffing.
Source: Spirit of the Harvest
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A Man’s Man is a Godly Man!”