venison and wild rice stuffed acorn squash

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• 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 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.