Venison and Wild Rice Stuffed Acorn Squash

Ingredients and Weight:

• Acorn squash: 8 medium-sized (about 2 pounds each)
• Ground venison: 1 pound
• Wild rice: 1 cup
• Chopped onion: 1 large
• Chopped celery: 2 stalks
• Chopped carrots: 2 medium
• Beef broth: 2 cups
• Tomato paste: 2 tablespoons
• Dried rosemary: 1 teaspoon
• Dried thyme: 1 teaspoon
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds and pulp. Season with salt and pepper.
3. In a large skillet, sauté the onion, celery, and carrots in olive oil until softened.
4. Add the ground venison to the skillet and brown over medium heat.
5. Pour in the beef broth, tomato paste, rosemary, and thyme. Bring to a simmer and cook for 15 minutes, or until the liquid has reduced and the venison is cooked through.
6. In a separate saucepan, cook the wild rice according to package directions.
7. Combine the cooked venison mixture with the wild rice. Adjust seasonings to taste.
8. Fill the acorn squash halves with the stuffing.
9. Roast in the preheated oven for 60-75 minutes, or until the squash is tender and the stuffing is bubbly.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams
• Carbohydrates: 50 grams
• Fat: 10 grams

Dish Characteristics:

• Earthy flavors of venison and wild rice
• Sweetness from the roasted acorn squash
• Rich and flavorful stuffing
• Ideal for a cozy fall or winter meal

User Comments:

• "Amazing! The combination of venison and wild rice was perfect. The squash added a touch of sweetness that balanced the savory flavors."
• "This dish was so easy to make and absolutely delicious. It's sure to become a new favorite."
• "The presentation was beautiful, and the taste was even better. The stuffing was perfectly seasoned."

Special Precautions and Tips:

• Use fresh, high-quality venison for the best flavor.
• Don't overcook the acorn squash, as it can become mushy.
• If you don't have wild rice, you can substitute brown rice or another type of long-grain rice.
• Serve with a side of cranberry sauce or roasted vegetables for a complete meal.