INGREDIENTS

INSTRUCTIONS

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.
Recipe By     : TheCook121
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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