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Hidatsa stuffed sugar pumpkin
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| Artist: |
_ |
| Categories: |
Cereals, Entrees, Ethnic, Meats, Pumpkin, Rice & Grains, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Sugar pumpkin, 4-5 pounds | | 2
| tsp | Salt | | 1/2
| tsp | Dry mustard | | 2
| tbsp | Rendered fat | | 1
| lbs | Ground buffalo, venison or | | | -beef | | 1
| med | Onion, chopped | | 1
| cup | Cooked wild rice | | 3
| each | Eggs, beaten | | 1
| tsp | Crushed, dried sage | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Preheat oven to 350 deg f. | | 2 | Cut the top off the pumpkin and remove strings and seeds. | | 3 | Reserve seeds for another use. | | 4 | Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard. | | 5 | Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. | | 6 | Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper. | | 7 | Stuff pumpkin with the meat mixture. | | 8 | Place ? water in the bottom of a shallow baking pan. | | 9 | Put pumpkin in the pan and bake for 1 ?hours, or until tender. | | 10 | Add more water to the pan as neccessary to avoid sticking. | | 11 | To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing. |
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