Savoury stuffed pumpkin

    2 hours 15 min

    This is a beautiful dish to serve as a centrepiece for an autumn dinner party. A whole pumpkin is stuffed with a savoury mixture of venison and wild rice. Minced veal, pork or beef may be substituted.

    12 people made this

    Serves: 8 

    • 160g wild rice
    • 1 medium pumpkin
    • 2 teaspoons salt
    • 1/2 teaspoon mustard powder
    • 2 tablespoons bacon dripping
    • 450g minced venison
    • 1 onion, chopped
    • 3 eggs, beaten
    • 1 teaspoon dried sage
    • 1/2 teaspoon ground black pepper

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. In a saucepan, bring 1 litre of water to the boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
    2. Preheat oven to 180 C / Gas 4.
    3. 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 mustard powder.
    4. Heat bacon dripping in a large frying pan over medium-high heat. Stir in the minced 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 dish with 1/2 inch water.
    5. 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.

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    Reviews in English (11)


    Those of you that have not tried this recipe, you are really missing a fabulous side dish. You can also substitute ground turkey for beef or venison. In the fall when the pumpkins/squash are ready, I think of this dish. You won't be disappointed.  -  10 Oct 2002  (Review from Allrecipes US | Canada)


    This is a good recipe that can be made better with some easy changes. First, I just used 1 cup of minute brown rice because it's way easier. I didn't use mustard to season the inside; instead I used seasoning salt. Then I threw the following in a deep pot and cooked until the meat was browned and vegetables translucent: 1/2 cup chopped onion, 2 stalks of celery chopped, and garlic with 1 pound of ground pork. I've used Jimmy Dean's sage pork sausage with really tasty results too. I don't usually drain the meat because the moisture helps keep the finished product from drying out too much as some of the other reviewers noted. The celery gives it a nice element, and I'm thinking about adding mushrooms next time too. Then I took it off the heat and added the rice, 1 tsp salt, 1 tsp worchestire, 1 tsp dried ground sage, and 1/2 tsp pepper. After it was cool enough that I wouldn't scramble my eggs, I added only 2 eggs. I cooked the pumpkin for about 2 hours at 350 in a water-filled dish covered with foil. This recipe makes for a great presentation on a Halloween or Thanksgiving buffet line and it tastes great. You just have to make sure the pumpkin is soft enough that you scoop its meat out along with the pork mixture. Also, leftovers can be scraped out of the shell and actually taste better the second time around after the pumpkin is microwaved and gets even softer.  -  23 Oct 2011  (Review from Allrecipes US | Canada)


    I've not used this recipe. However I've had this many times since childhood. In my family we've always used a combination of ground sausage, celery, red peppers, and allspice.  -  18 Jun 2006  (Review from Allrecipes US | Canada)