4 to 5 lb. sugar pumpkin
1 1/2 c. wild rice
1/2 c. currants
1 tbsp. salt
1 1/2 tsp. cornstarch
2 bay leaves
1/4 c. maple syrup
1 to 1 1/4 lb. venison cubes (or sirloin tips)
2 tbsp. lard
3 c. meat broth
1/2 c. onion, leek or chives
1/2 c. sliced carrots
1/2 to 1 c. sliced mushrooms
1/2 to 1 c. sliced potatoes

Cut off lid and scoop out pumpkin. Sear meat in lard in skillet. Brush interior of pumpkin with lard. Layer ingredients in pumpkin in this order:

Rice

Currants

Bay leaves

Salt

Meat

Onions

Carrots

Mushroom s

Potatoes

Syrup

Broth

Put lid on pumpkin and place in pan (Pyrex dish should be 1 inch larger than pumpkin on all sides). Add 1 inch water to pan. Bake at 350 degrees for 1 to 1 1/2 hours. Serve with cranberries, corn bread, and cranberry juice or wine.