Title: Hidatsa Stuffed Sugar Pumpkin
Categories: Amerind Meat Vegetable 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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