Venison and Wild Rice Stuffed Acorn Squash

Ingredients

• 2.67 cups water
• 0.33 cups wild rice
• 1 acorn squash , halved and seeded
• 0.33 cups cranberries
• 8 ounces ground venison
• 0.5 cups brown sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1 pinch salt and ground black pepper , or to taste
• 0.25 cups butter

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.

8. 8

   Cook in the preheated broiler for 5 minutes.