Hidatsa Stuffed Sugar Pumpkin
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INGREDIENTS 1 sugar pumpkin, 4 to 5 pounds
2 teaspoons salt
1/2 teaspoon dry mustard
2 tablespoons 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
1/4 teaspoon pepperPreheat oven to 350 degrees.
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 the onion and sauté over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper. Stuff the pumpkin with the meat mixture.
Place 1/2-inch water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1-1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.
To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.