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| 1 | Sugar pumpkin, 4-5 pounds |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | mustard dry |
| 2 Esslöffel | Rendered fat |
| 1 x ca. 450 g | Ground buffalo, venison or beef |
| 1 | onion medium, chopped |
| 1 Tasse | Cooked wild rice |
| 3 | eggs beaten |
| 1 Teelöffel | Crushed, dried sage |
| 1/4 Teelöffel | pepper |
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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 stuffing.
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