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     Title: Venison, Wild Rice and Fruit-Stuffed Squash
 Categories: Venison, Vegetables, Rice, Sausage, Fruit
     Yield: 4 Servings

     2 md Acorn squash
     3 tb Butter or margarine; melted
          Salt & Pepper
   3/4 lb Uncooked fresh venison
          Sausage; crumbled
     1 c  Cooked wild rice
   1/2 c  Dried cranberries
   1/4 c  Sliced green onions
   1/4 c  Golden raisins
   1/2 ts Dried rosemary
   1/8 ts White pepper

 Heat oven to 35 F. Cut squash in half lengthwise; scoop out and
 discard seeds. Place cut side up in a baking dish. Brush with melted
 butter. Season with salt & pepper. Pour hot water in baking dish; cover 
 with foil and bake 45 minutes.

 Meanwhile cook sausage in a nonstick skillet over medium heat 5
 minutes, stirring occasionally. Drain; stir in the remaining ingreds.
 Cook 4 minutes, stirring frequently. Spoon filling into squashes.
 Serve.

 From The Complete Hunter Venison Cookery

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