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Stuffed Sugar Pumpkin

Ingredients
  • 1 sugar pumpkin, 4-5 pounds
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 2 Tbsp rendered fat
  • 1 pound ground buffalo, venison or beef
  • 1 onion, chopped
  • 1 cup cooked wild rice
  • 3 eggs, beaten
  • 1 tsp crushed, dried sage
  • 1/4 tsp pepper
Instructions

Yield: 6 Servings. 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 1/2" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 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.

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