---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HIDATSA STUFFED SUGAR PUMPKIN
 Categories: Meats, Vegetables, Ethnic
      Yield: 6 servings
 
      1    Sugar pumpkin, 4-5 pounds
      2 t  Salt
    1/2 t  Dry mustard
      2 T  Rendered fat
      1 lb Ground buffalo, venison or
           -beef
      1    Medium onion, chopped
      1 c  Cooked wild rice
      3    Eggs, beaten
      1 t  Crushed, dried sage
    1/4 t  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
 
-----