Venison Stuffed Pumpkin
This will become a fun, tasty fall favorite you will look forward to every year!
Servings: 6 people
Ingredients
- 1 lb ground venison I used axis
- 3 ~2.5lb pumpkins or one large one
- 2 T olive oil
- 1 onion diced
- 1/2 tsp ground sage
- 2 T brown sugar
- 2 T minced garlic
- 1/2 tsp salt or to taste
- 1/2 tsp pepper
- 1 tsp thyme dried
- 2 T soy sauce
- 1 pkg cornbread stuffing
- 1 can cream of mushroom soup
- 1 C beef broth more or less (depends on how dry it looks)*
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a pan over medium-high heat.
- Once hot, add onions and cook until browned.
- Once browned, add meat, soy sauce, thyme, pepper, salt, garlic, brown sugar, and sage.
- Cook until meat is brown or fully cooked.
- Drain any excess moisture.
- Cut tops off of your pumpkin(s) and remove ALL guts and seeds. You will need to scrape the sides to fully do this.
- In a bowl, mix meat, cornbread stuffing, and cream of mushroom soup. Don't mash it, but make sure it is mixed well.
- If the mixture is too dry, add beef broth.* I added 1C.
- Fill pumpkins to the top. The fuller the pumpkin the better!
- Place the top back on the pumpkins so the mixture is covered.
- Place pumpkins on a baking sheet.
- Bake for 1 hour.
- Remove tops, fluff the mixture and serve in the pumpkin or remove the filling and serve on plates. Make sure to get some of the pumpkin in it when you eat it! It's delicious! Enjoy!
Notes
*Eyeball this. I did 1C, but know that the pumpkin has moisture in it as well that will aid in moistening the mixture.