STUFFED PUMPKIN

Stuffed Pumpkin image

Provided by Recipe Baroness

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

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16 ounces wild rice or 16 ounces uncle ben's long grain and wild rice blend
1 medium sugar pumpkin, has to be small enough to place in your oven
2 teaspoons salt
1/2 teaspoon dry mustard
2 tablespoons bacon grease
1 lb ground venison or 1 lb beef sirloin
1 onion, chopped
3 eggs, beaten
1 lb sage sausage
1/2 teaspoon ground black pepper

Steps:

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.