Title: Venison, Wild Rice and Fruit-Stuffed Squash
Categories: Venison, Vegetables, Rice, Sausage, Fruit
Yield: 4 Servings
2 md Acorn squash
3 tb Butter or margarine; melted
Salt & Pepper
3/4 lb Uncooked fresh venison
Sausage; crumbled
1 c Cooked wild rice
1/2 c Dried cranberries
1/4 c Sliced green onions
1/4 c Golden raisins
1/2 ts Dried rosemary
1/8 ts White pepper
Heat oven to 35 F. Cut squash in half lengthwise; scoop out and
discard seeds. Place cut side up in a baking dish. Brush with melted
butter. Season with salt & pepper. Pour hot water in baking dish; cover
with foil and bake 45 minutes.
Meanwhile cook sausage in a nonstick skillet over medium heat 5
minutes, stirring occasionally. Drain; stir in the remaining ingreds.
Cook 4 minutes, stirring frequently. Spoon filling into squashes.
Serve.
