About this recipe: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.
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
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
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.
Preheat oven to 180 C / Gas 4.
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.
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.
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.