Venison and Wild Rice Stuffed Acorn Squash
Description
Spiced venison and wild rice make up the stuffing for these baked acorn squash. This recipe makes a good one-dish main course with Northwoods flavor.
Ingredients
•
2 2/3 cups water
•
1/3 cup wild rice
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1 acorn squash, halved and seeded
•
1/3 cup cranberries
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1/2 pound ground venison
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1/2 cup brown sugar
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 pinch Salt and pepper to taste
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1/4 cup butter
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
3
Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
4
Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
5
Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
6
Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
7
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.
8
Cook in the preheated broiler for 5 minutes.