Recipe - Hidatsa Stuffed Sugar Pumpkin

1 Sugar pumpkin, 45 pounds
2 teaspoon Salt
One half teaspoon Dry mustard
2 tablespoon Rendered fat
1 pound Ground buffalo, venison or
beef
1 Medium onion, chopped
1 cup Cooked wild rice
3 Eggs, beaten
1 teaspoon Crushed, dried sage
One fourth teaspoon Pepper

Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings
and seeds. Reserve seeds for another use. Prick the cavity with a fork and
rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add
meat and onion and saute over mediumhigh heat until browned. Off the heat,
stir in wild rice, eggs, remaining salt, sage and pepper.
Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a
shallow baking pan. Put pumpkin in the pan and bake for 1 One half hours, or
until tender. Add more water to the pan as neccessary to avoid sticking.
To serve, cut pumpkin into wedges, giving each person pumpkin and
stuffing.

Source: Spirit of the Harvest

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini