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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.