Stuffed Sugar Pumpkin

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Stuffed Sugar Pumpkin Ingredients

1 1/2 c Water	Ground beef
1/2 c Wild rice	1/2 c Chopped green onions
1 ts Salt	1 ts Crushed dried sage
1 4-to 5-lb	1/4 ts Pepper
2 ts Vegetable oil	Sugar pumpkin
1 lb Ground venison or lean

Instructions for Stuffed Sugar Pumpkin

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 350F. 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

Main Ingredient: PumpkinCuisine: Uncategorized