I cannot claim this is mine…I only wish!  I purchased a book called Spirit of the Harvest a few years ago because of THIS recipe!  The book highlights food ways from Native American tribes all over North America, eating simple, real, healthy foods is something I believe in strongly.  Everything I have made from this cookbook has been outstanding!

1 4 to 5 lb Sugar Pumkin

2 teaspoons salt

1/2 teaspoon dry mustard

1 to2 tablespoons vegetable oil or RENDERED FAT (better in my opinion)

1 lb. ground venison, buffalo, or beef

1 medium onion

1 cup wild rice, cooked (eBay Benishii is the seller)

3 eggs, beaten

1 teaspoon crushed dried sage

1/4 teaspoon pepper

Preheat oven to 350 degrees.  Cut top of pumpkin and remove seeds & strings.  Prick cavity with a fork and rub with 1 teaspoon salt and mustard. Heat oil in skillet and add meat and onion, saute over medium-high seat until browned. Remove from heat and stir in wild rice, eggs, remaining salt, sage, and pepper,  Stuff pumpkin.  Place 1/2 inch of water in the bottom of a shallow baking pan.

Put pumpkin in the pan and bake for 1.5 hours or until tender.  Add more water as necessary to avoid sticking and prevent pumpkin from drying out.  Cut pumpkin into wedges, serving each person a wedge with the stuffing.

 

I have adapted this recipe on occasion.  I have found that pumpkin bomb is good and makes a BEAUTIFUL table presentation to impress the in-laws and out-laws, pumpkin doesn’t taste that great.  Maybe I have been getting substandard pumpkins….a real possibility.

When I want the TASTE I basically make the same recipe, but substitute Butternut Squash.  You’ll thank me later!  Just cut the squash in half, scoop out the seeds (save the seeds to plant your own next time), and cook it until it’s soft.  Let the squash cool and scoop out the flesh and discard the skin.  Prepare the dish basically as directed, once the meat & rice mixture is finished, mix in the squash and serve it like a casserole.

 

For years, I only had access to ground beef, and again, it still tasted very good.  Venison is SO MUCH better.  Traditionally, the Hidatsa tribe would have used Buffalo.  If I only had to eat one meat for the rest of my life, it would be Buffalo!! Elk would be a very close second!

Grinding the venison would have been helpful.  The cubes were fine, but I think ground meat would be easier to stuff, plus it would improve the overall texture, which is a thing that some people are adverse to.  Set yourself up for success!

In order for us to do that we need to purchase a meat grinder.  I’ve been eyeing one from Cabella’s……or now Cabella’s/Bass Pro….for grinding meat.  We were hoping that the Carnivore would go on sale SOON for the hunting season, but so far nothing.