Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Sugar pumpkin, 4-5 pounds |
| 2 teaspoons | Salt |
| ½ teaspoon | Dry mustard |
| 2 tablespoons | Rendered fat |
| 1 pounds | Ground buffalo, venison or beef |
| 1 \N | Medium onion, chopped |
| 1 cup | Cooked wild rice |
| 3 \N | Eggs, beaten |
| 1 teaspoon | Crushed, dried sage |
| ¼ teaspoon | Pepper |
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