Squash Stuffed with Venison and Bulgur

Acorn squash are made of stars

This is a great filling for squash, or anything really. It does take a little time to prepare but once the different items for the filling are made it can be assembled and baked at a later time.

The gaminess of the venison is mellowed by the many spices and softened by the bulgur pilaf. I used acorn squash but any type would work.

Stuffed Acorn Squash with Venison and Bulgar

For Bulgur

• 1 cup bulgur
• 2 cups chicken stock
• 1 lemongrass stalk outside peeled and chopped into 3-4 pieces
• 1 cinnamon stick
• 1/2 cup onion minced

For Venison

• 1 lb ground venison
• 2 star anise
• 1 cup onion minced
• 1 cucumber diced small
• 3 tbsp chopped fresh parsley
• 1 28 oz can whole tomatoes blended
• 2 cups chicken stock
• 2 large acorn squash
• Salt/pepper

Slice squash in half and remove seeds. Toss seeds in oil and season with salt, pepper and any other spice that suits you. Roast seeds until browned and crispy in an oven at 365 degrees. Place squash halves flesh down on a baking sheet with 1/4 cup water. Steam in oven until a knife passes through the squash easily. Set aside. To make bulgur pilaf heat 1 tbsp olive oil in a 3 quart pot. Saute onion over medium low heat until golden. Add bulgur and mix well. Add stock, lemongrass pieces, cinnamon stick, salt and pepper and bring to a boil. Reduce heat to very low, cover pot and simmer until bulgur has absorbed liquid, about 25 minutes. Remove from heat, uncover, quickly place a kitchen towel over top and recover with lid. Let stand for 30 minutes then discard lemongrass stalks and cinnamon stick. To make venison heat 2 tbsp olive oil in a large frying pan and saute onion over medium heat until golden. Add venison and brown breaking it into small bits. Add star anise, stock, cucumber, and tomatoes and season with salt and pepper. Cook until thick, about 30 minutes then discard star anise pods. When done mix venison with bulgur and add parsley. Spoon about 1 cup of filling into each squash halve and bake at 350 degrees until done, about 30 minutes. Top with toasted seeds and serve hot.

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