Hidatsa Stuffed Sugar Pumpkin

Preheat oven to 350 degrees 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 the pumpkin in the pan and bake for 1 1/2 hours or until tender. Add more water to the pan as necessary to avoid sticking.

To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.