hidatsa stuffed sugar pumpkin

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 ½" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1½ hours, or until tender. Add more water to the pan as necessary to avoid sticking. To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing. Source: Spirit of the Harvest ... from a file of Carl Berger Submitted By GAIL SHIPP On 09-04-95