Ingredients Jump to Instructions ↓

  1. 1 Sugar pumpkin,

  2. 4-5 pounds

  3. 2 teaspoons Salt

  4. 1/2 teaspoon Dry mustard

  5. 2 tablespoons Rendered fat

  6. 1 pounds Ground buffalo, venison or beef

  7. 1 Medium onion, chopped

  8. 1 cup Cooked wild rice

  9. 3 Eggs, beaten

  10. 1 teaspoon Crushed, dried sage

  11. 1/4 teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. 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


Send feedback