1    Sugar pumpkin, 4-5 pounds

      2 t  Salt

    1/2 t  Dry mustard

      2 T  Rendered fat

      1 lb Ground buffalo, venison or

           -beef
      1    Medium onion, chopped

      1 c  Cooked wild rice

      3    Eggs, beaten

      1 t  Crushed, dried sage

    1/4 t  Pepper

    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.
  Source: Spirit of the Harvest