HIDATSA STUFFED SUGAR PUMPKIN

      Title: HIDATSA STUFFED SUGAR PUMPKIN
  Categories: Meats, Vegetables, Ethnic
       Yield: 6 Servings
  
       1    Sugar pumpkin, 4-5 pounds
       2 ts Salt
     1/2 ts Dry mustard
       2 tb Rendered fat
       1 lb Ground buffalo, venison or
            -beef
       1    Medium onion, chopped
       1 c  Cooked wild rice
       3    Eggs, beaten
       1 ts Crushed, dried sage
     1/4 ts 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 medium-high 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 1/2
   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
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