1 Big Fat Pumpkin
Olive or Grape seed Oil
1 T Lawry’s salt
1 lb. Ground Venison
1 Cup of Wild Rice
1 Large chopped Onion
2 eggs beaten
¼ Cup of whipping cream unbeaten
2 t Smoked Paprika
1 t fresh Thyme
Set up grill or smoker for indirect cooking. Remove core, seeds and strings from pumpkin and rub inside with half of your Lawry’s.
Sauté the onions in oil until translucent and add venison stirring often until brown, not too done. Cool blend.
In a large bowl, add remaining ingredients together and blend.
Place pumpkin on a cookie sheet or cake pan with a small amount of water for steam on the grill. Fill with mixture and smoke (light smoke) or indirect grill for 4 hours at about 350.
Scoop goulash into serving bowl and slice pumpkin into wedges and serve with goulash.