Squash Stuffed with Venison and Bulgur

Acorn squash are made of stars

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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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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18 Responses to Squash Stuffed with Venison and Bulgur

  1. I love acorn squash and that’s a beautiful picture.

  2. Wow, looks refreshingly healthy 🙂

  3. Very, very nice picture, guys.

  4. Did you know you can do bulgar the same way you do cous-cous? Boil liquid, add bulgar, stir, cover, turn off the heat. Let it sit until it absorbs…Just discovered this a few weeks ago – it’s great for when time is short!
    Fabulous photo today.

  5. petit4chocolatier says:

    You two are amazing! First things first; love the bulgur recipe. And then the venison.., love it.
    I like that you used the seeds and browned them crispy! This looks and sounds absolutely delicious. The presentation is exquisite, as always 🙂

  6. Wow, this sounds delicious…the taste and texture has to be wonderful.

  7. ChgoJohn says:

    I’ve resigned myself to never finding venison in this city, so, I’ll just come here and read your recipes and look at the pretty pictures — and pray that when smell-o-vision becomes a reality, you’ll take the time to convert your blog.

  8. Eva Taylor says:

    JT would love this as he really enjoys venison and baked in the squash sounds exceptional.

  9. Sounds perfect! 🙂

  10. Mad Dog says:

    I’m not crazy about squash, but that does look amazing 🙂

  11. TasteFood says:

    Venison is a great addition.

  12. Love squash and that photo is beautiful!

  13. Ooh, the venison sounds great as a filling!

  14. Amanda says:

    Gorgeous picture, so pretty in fact I might need to give acorn squash a try!

  15. That is BEAUTIFUL. And great, original stuffing.

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