Reviewed: Oct. 7, 2009

I made this recipe tonight. I used ground lamb instead of venison (could not get it)I drained off all of the fat & added a little chicken broth so it was healthier. I also grated & chopped onion, carrots & zucchini, sauteed them & added to the recipe, as well as topping it w/ a sprinkle of breadcrumbs. Fabulous dish that I WILL be making again!

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RBNCHRSTN

Cooking Level: Expert

Home Town: Trumbull, Connecticut, USA

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Reviewed: Feb. 5, 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!

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CJ in Texas

Home Town: Lubbock, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: 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!

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fallingstar842000

Cooking Level: Intermediate

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Reviewed: 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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SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Nov. 17, 2007

Made this tonight... I too cut the amount of butter down drastically... the mistake I made was being too conservative with the sugar.... I dont think it needs as much as the recipe states, and its only purpose is to cut down on the tartness of the cranberries... next time i'll focus on sweetening the cranberries before I add them to the mix... and i used splenda and ground turkey to make it a bit healthier...

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draimundi

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Reviewed: Nov. 8, 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

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Lisa M

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Reviewed: 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.

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Marge

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Reviewed: Mar. 10, 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.

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