Stuffed Pumpkin I Good Recipes

Sunday, October 6, 2013

Stuffed Pumpkin I

"This is a stunning dish to serve as a centerpiece in your excursion birthday celebration. A complete pumpkin is filled with a savory meat combination. The recipe requires venison, but ground pork can be substituted."

Ingredients :

1 cup wild rice
1 medium sugar pumpkin
2 teaspoons salt
half of teaspoon dry mustard
2 tablespoons bacon grease
1 pound ground venison
1 onion, chopped
three eggs, crushed
1 teaspoon dried sage
half teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H15M

In a saucepan, carry 4 cups water to a boil. Add wild rice and stir. Reduce heat, cowl and simmer 1 hour, or until gentle.
Preheat oven to 350 levels F (one hundred seventy five tiers 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.
Heat bacon grease in a huge skillet over medium-excessive warmness. Stir within the floor venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix inside the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison combination. Place pumpkin in a shallow baking pan with half of inch water.
Bake the pumpkin inside the preheated oven 1 half hours, or till soft. Add greater water to the pan as vital to keep away from sticking.

Notes :

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