Prep 15 min. • Cook 55 min. • Ready in 1 hour, 10 min.


• 1/3 cup wild rice

• 2 2/3 cups water

• 1 acorn squash, halved & seeded

• 1/3 cup cranberries

• 1/2 lb. ground venison

• 1/2 cup brown sugar

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1 pinch salt & pepper to taste

• 1/4 cup butter


Preheat oven to 400º.

Bring rice & water to a boil in a saucepan over high heat. Reduce heat to med-low, cover; cook until rice is tender, about 40 min.

Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2” of water. Bake in preheated oven for 40 min.; drain water and set aside.

Bring some water to a boil in a saucepan, remove from heat. Add cranberries; let stand for 5 min., drain & reserve.

Cook ground venison in skillet over med-high heat until thoroughly cooked & crumbly.

Stir together wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.

Turn oven to Broil. Rub inside of squash halves with butter; place cut-side up on baking dish. Stuff with rice mixture. Broil in oven 5 min.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.