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

Venison and Wild Rice Stuffed Acorn Squash

Recipe by  

"These acorn squash are stuffed with great Northwoods flavors!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2007

I submitted this recipe and wanted to make it according to the directions allrecipes used. They changed a few things. The recipe is still good. It doesn't need anywhere near that much butter though. I melted a quarter cup of butter and put it in the halves of the squash and then added the rice/venison mixture. After I took the squash out from under the broiler and cut the halves in half, butter just ran out. I don't believe it was necessary to add that at all. Secondly, there is about twice as much venison/rice mixture than is needed for one acorn squash. This isn't too much of a problem though as I am more than happy to just eat that on its own. So four stars because of the unnecessary butter. Otherwise I hope you enjoy the recipe.

Most Helpful Critical Review
Dec 07, 2010

I followed this recipe to a t. My only change was cutting back the butter and sugar that was suggested by other viewers. We are not fans of sweet dinners and this meal was not for us.

Feb 09, 2009

Beautiful dish, and open for creativity! I used two squash, venison sausage, and dried cranberries. When browning the sausage I added some diced onion and celery. I too cut back on the brown sugar and butter. This was fabulous!

Nov 08, 2007

This was undoubtedly the best thing I have made. I added a dash of pine nuts to the mixture, and used beef instead of venison. It makes a very impressive and showy main course that is warm, comforting, and filling. YOU MUST TRY IT

Jan 31, 2008

very very good. this is a great change from all the traditional recipes for venison out there. i used cubed venison instead of ground venison, and it was delicious!

Dec 13, 2010

This recipe is so flexible and very creative for venison - which is why I gave it 5 stars. You can easily alter this recipe to taste, and it still turns out great. Here is what I did: Per other reviews, I decided to cut out the butter entirely and double the rice, which was a rice blend with lentils. I added finely chopped mushrooms (portobella) - good addition - and used fresh cranberries cooked down a bit. I would skip the sugar, too, next time, because we also do not love sweet dishes for dinner, like another reviewer. I made a double batch easily. Thanks for a new idea for venison!

Aug 22, 2007

very good but too sweet for our tastes. Next time I would use 1/2 the brown sugar and twice the rice which would almost double the number of servings.

Nov 28, 2007

I used double the amount of wild rice and half the brown sugar and butter called for in this recipe. Very tasty, my whole family liked it. Will make again.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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