Stuffed Pumpkin
stuffed sugar pumpkin - country living 
 
1-1/2 cup  water
1/2 cup  wild rice
1 tsp  salt
1   4to 5-lb sugar pumpkin
2 tsp  vegetable oil
1 lb.  ground venison or lean ground beef
1/2 cup  chopped green onions
1 tsp  crushed dried sage
1/4 tsp  pepper
 
in 1-quart saucepan, heat water to boiling over high heat. stir in wild 
rice and 1/2 tsp 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. 
heat oven to 350'f. 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. 
in large skillet, heat oil over medium-high heat. add venison and saute 
until browned. remove skillet from heat. set aside 1 tbsp green onions and 
stir remaining onions, the cooked rice, sage, remaining 1/2 tsp salt, and 
the pepper into venison. spoon meat mixture into pumpkin and cover top 
with aluminum foil. 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. 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. 
 
country living 
 
servings: 6 
 
-- 
(ID: 10138) Mirror: rec.food.recipes: Fri, Nov 7, 2003


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