MMMMM----- Recipe via Meal-Master (tm) v8.06
      Title: Venison, Wild Rice and Fruit-Stuffed Squash
  Categories: Venison, Vegetables, Rice, Sausage, Fruit
      Yield: 4 Servings
      2 md Acorn squash
      3 tb Butter or margarine; melted
           Salt & Pepper
    3/4 lb Uncooked fresh venison
           Sausage; crumbled
      1 c  Cooked wild rice
    1/2 c  Dried cranberries
    1/4 c  Sliced green onions
    1/4 c  Golden raisins
    1/2 ts Dried rosemary
    1/8 ts White pepper
  Heat oven to 35 F. Cut squash in half lengthwise; scoop out and
  discard seeds. Place cut side up in a baking dish. Brush with melted
  butter. Season with salt & pepper. Pour hot water in baking dish; cover 
  with foil and bake 45 minutes.
  Meanwhile cook sausage in a nonstick skillet over medium heat 5
  minutes, stirring occasionally. Drain; stir in the remaining ingreds.
  Cook 4 minutes, stirring frequently. Spoon filling into squashes.
  From The Complete Hunter Venison Cookery