Stuffed Pumpkin I Recipe

In a saucepan bring 4 cups water to a boil. Add wild rice and stir. Reduce heat cover and simmer 1 hour or until tender.

Preheat oven to 350 degrees F (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.

Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice remaining salt eggs sage and pepper. Stuff the pumpkin with the venison 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.