Venison and Wild Rice Stuffed Acorn Squash Recipe
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Venison and Wild Rice Stuffed Acorn Squash

By: Aaron  
"These acorn squash are stuffed with great Northwoods flavors!"

Rating: This weblink has been rated 11 times with an average star rating of 4.5 Read Reviews (8)

Rate/Review | 294 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/3 cup wild rice
  • 2 2/3 cups water
  • 1 acorn squash, halved and seeded
  • 1/3 cup cranberries
  • 1/2 pound ground venison
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pinch Salt and pepper to taste
  • 1/4 cup butter

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
  3. Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
  4. Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
  5. Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
  6. Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 367 | Total Fat: 13.1g | Cholesterol: 70mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2007 by Aaron 
I submitted this recipe and wanted to make it according to the directions allrecipes used. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Lisa M 
This was undoubtedly the best thing I have made. I added a dash of pine nuts to the mixture,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by CJ in Texas 
Beautiful dish, and open for creativity! I used two squash, venison sausage, and dried... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by Marge 
very good but too sweet for our tastes. Next time I would use 1/2 the brown sugar and twice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by fallingstar842000 
very very good. this is a great change from all the traditional recipes for venison out there.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by SANDYARENZ 
I used double the amount of wild rice and half the brown sugar and butter called for in this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by RBNCHRSTN 
I made this recipe tonight. I used ground lamb instead of venison (could not get it)I drained... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by draimundi 
Made this tonight... I too cut the amount of butter down drastically... the mistake I made was... MORE

 
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