Pumpkin stuffed with venison and chorizo.

Ingredients



•pumpkin
•cheese
•onion
•garlic
•chorizo or paprika
•any game

•cream
•salt and pepper

Method

1. Cut off the bottom of the pumpkin so that that it can stand upright on its own. Then make a lid by cutting off 1in from the top of the pumpkin and keeping
it. With a spoon, scoop out the seeds and the fibrous flesh, leaving all the non-fibrous pumpkin flesh in place.

2. Sweat the finely chopped onion and garlic and add finely diced game and just brown the outside. Season well. Chop the chorizo finely and cut the cheese into
small pieces.

3. Fill the pumpkin with the stuffing, leaving a gap of ½in at the top. Pour some cream into the mixture and put the lid back on the pumpkin. Wrap the pumpkin in foil, ensuring it stays upright. Bake in an oven at 190°C for 1½ hours or so. When cooked, carefully transport it to your shoot and on arrival place it fully wrapped near the car engine to keep it warm.

NB. You use any game meat for this. Check the pumpkin often by pushing a knife into the flesh, don`t pierce the skin as it will all fall apart.
Keep thoughly wrapped in foil while cooking.