Hidatsa Stuffed Sugar Pumpkin

Directions

Preheat oven to 350℉ (180℃).

Cut the top off the pumpkin and remove strings and seeds.

Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard.

Heat fat in a large skillet, add meat and onion and sauté over medium-high heat until browned.

Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper.

Stuff pumpkin with the meat mixture.

Place ½ inch water in the bottom of a shallow baking pan.

Put pumpkin in the pan and bake for 1½ hours, or until tender.

Add more water to the pan as neccessary to avoid sticking.

To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.