Venison and Wild Rice Stuffed Acorn Squash

Prep Time:
15 mins

Cook Time:
55 mins

Total Time:
1 hr 10 mins

Servings:
4

Ingredients

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.

Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.

Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.

Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.

Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.

Rate

Nutrition Facts (per serving)