Stuffed Pumpkin

READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, bring 2 1/2 cups water to a boil.
  • Add "Uncle Ben's" and stir.
  • Reduce heat, cover and simmer 25 minutes, or until tender.
  • Preheat oven to 350F (175 degrees C).
  • Remove the top of the pumpkin and scoop out pulp and seeds.
  • Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.(I use Extra Dry Mustard Because I like the added Flavor).
  • Heat bacon grease in a large skillet over medium-high heat.
  • Stir in the ground venison, sirloin and Sage Sausage and onion.
  • Slowly cook and stir until evenly brown.
  • Remove from heat.
  • Mix in the wild rice, remaining salt, eggs, and pepper.
  • Stuff the pumpkin with the meat mixture.
  • Place pumpkin in a shallow baking pan with 1/2 inch water.
  • Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender.
  • Add more water to the pan as necessary to avoid sticking.
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