- 1/3 cup wild rice
- 2 2/3 cups water
- 1 acorn squash, halved and seeded
- 1/3 cup cranberries
- 1/2 pound ground venison
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch Salt and pepper to taste
- 1/4 cup butter
- Preheat oven to 400 degrees F (200 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
- Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
- Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
- Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
- Turn the oven on to Broil. 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 broil in the oven for 5 minutes.
04/02/2018
recipepes.com
Venison and Wild Rice Stuffed Acorn Squash, recipe
PT15M
PT1H
5
455 calories
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