Thursday, February 9, 2017

Venison-Stuffed Acorn Squash

Welp, it's been a while since I posted a recipe...but this shit was wayyyyyy too good NOT to share, forreal forreal! 

Okay, so Nate got a doe last season and we had about 10 lbs. of venison to blow through...and, although you can substitute a lot of beef recipes with turkey or venison, "game" meat has a slightly different taste. So I try to find recipes that counteract that fact. And this...was bangin'!

Venison and Wild Rice Stuffed Acorn Squash


1 acorn squash ( fuck that shit, I used 2! )
2 2/3 cups water...huh?
1/3 cup wild rice or instant white rice because that's all I had
1/2 lb ground venison...in which I used 1 full lb
1/2 cup brown sugar ( which I used slightly under this for DOUBLE the recipe )
1/3 cup cranberries that I did not use
1 tsp cinnamon--I just sprinkled that shit until it looked good
1/2 tsp nutmeg ( I couldn't find it, so I didn't use it )
1 pinch salt and pepper, to taste
1/4 cup butter ( I didn't use this--instead, I sprinkled a small amount of mozzarella cheese on top of each squash ) 

Okay, so preheat your oven to 400* while you cut dem squashes in half. I recommend cutting them from the "stem" ( or where the stem used to be ) and down so that they sit well in the pan. Then you wanna flip them babies over face down into a cake pan and put about 1/2 inch of water in the pan(s). I ended up not putting enough water in with my squash and, even though it was salvageable, I had my smoke alarms going off like it was NYE...

...bake them bitches for about 40.

I would say that about 25 minutes in, start your rice and meat. If your rice is going to take longer, subtract the time it needs to cook from the 40 minutes and start it then ( duh, common sense! ) I boiled my rice and let it sit then started the meat. Once the meat is browned, throw in your brown sugar, cinnamon, salt and pepper. Then add your rice.

Once your squash is done, use a spatula to pick them up and flip them over...but if you have water in your pan, unlike me, drain that out first.  

If you want, butter the inside of the squash halves then stuff them. They tell you to then broil for 5 minutes but, since I just added a tad of cheese, I put that on and then just shoved it in the oven until the cheese melted.

And BAM!...a hearty, FILLING dinner with ( potential ) leftovers! 

Prior to this, I've never eaten/made acorn squash...it's so sweet and delicious! The cinnamon and brown sugar taste awesome with the natural flavor of the squash and I definitely recommend this for anyone trying to spice up the 5487465453 lbs of venison they have in their freezer!

...hunters, amiright?!

Happy cooking!...and don't burn yourself! LOL!