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.