---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Vegetables, Ethnic
       Yield: 6 servings
       1    Sugar pumpkin, 4-5 pounds
       2 t  Salt
     1/2 t  Dry mustard
       2 T  Rendered fat
       1 lb Ground buffalo, venison or
       1    Medium onion, chopped
       1 c  Cooked wild rice
       3    Eggs, beaten
       1 t  Crushed, dried sage
     1/4 t  Pepper
     Preheat oven to 350 deg F. 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 saute 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 1/2 water in the bottom of a
   shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 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
   Source: Spirit of the Harvest