Venison Stuffed Acorn Squash

    Venison Stuffed Acorn Squash

    Recipe photo: Venison Stuffed Acorn Squash
    3

    Venison Stuffed Acorn Squash

    (28)
    1hr10min


    23 people made this

    About this recipe: This recipe combines the most wonderful flavours together in one dish. An acorn squash is stuffed with wild rice, venison, cranberries and seasonings.

    Ingredients
    Serves: 4 

    • 55g wild rice
    • 625ml water
    • 1 acorn squash, halved and seeded
    • 30g cranberries
    • 225g minced venison
    • 110g dark brown soft sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • salt and pepper to taste
    • 50g butter

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6.
    2. Bring rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and cook until the rice is tender, about 40 minutes.
    3. Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1.25cm of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
    4. Bring some water to the boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the minced venison in a frying pan over medium-high heat until thoroughly cooked and crumbly.
    5. Stir together the wild rice, cranberries, venison and dark brown soft sugar. Season with cinnamon, nutmeg, salt and pepper.
    6. Preheat the grill. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then grill in the oven for 5 minutes.

    Ingredients

    If acorn squash is unavailable, feel free to use butternut squash.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (22)

    by
    23

    I submitted this recipe and wanted to make it according to the directions allrecipes used. They changed a few things. The recipe is still good. It doesn't need anywhere near that much butter though. I melted a quarter cup of butter and put it in the halves of the squash and then added the rice/venison mixture. After I took the squash out from under the broiler and cut the halves in half, butter just ran out. I don't believe it was necessary to add that at all. Secondly, there is about twice as much venison/rice mixture than is needed for one acorn squash. This isn't too much of a problem though as I am more than happy to just eat that on its own. So four stars because of the unnecessary butter. Otherwise I hope you enjoy the recipe.  -  10 Mar 2007  (Review from Allrecipes US | Canada)

    by
    8

    Beautiful dish, and open for creativity! I used two squash, venison sausage, and dried cranberries. When browning the sausage I added some diced onion and celery. I too cut back on the brown sugar and butter. This was fabulous!  -  05 Feb 2009  (Review from Allrecipes US | Canada)

    by
    7

    This was undoubtedly the best thing I have made. I added a dash of pine nuts to the mixture, and used beef instead of venison. It makes a very impressive and showy main course that is warm, comforting, and filling. YOU MUST TRY IT  -  08 Nov 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate