2 acorn squash, medium size
4 T olive oil, divided
8 oz farro
2.75 C mushroom stock, divided
2 T butter
1 lb venison, ground
1 red onion, diced
1 clove garlic, minced
1 t cubebs
1 t thyme
1 t marjoram
1 t savory
1 t tarragon
1/4 c white wine
1 small can tomato paste
8 T mozzarella, fresh, grated
Oven 425 F
Cut each squash in half and remove seeds.
Coat the cut sides with about 1 tsp olive oil each then salt & pepper.
Place cut side down on a baking sheet and bake for 30 minutes.
Combine farro with 2.25 C mushroom stock in a medium stock pot & bring to a boil.
Cover, reduce heat and simmer for 30 min.
Combine 2 T olive oil & 2 T butter in a large skillet and brown venison.
Remove venison, add 1 T olive oil and sauté onion for several minutes.
Add garlic and spices and sauté for several more minutes.
Deglaze with white wine.
When reduced stir in venison and cooked farro.
Stir in tomato paste and 1/2 C mushroom stock.
Scoop most of the flesh out of each squash and combine with venison mixture.
Season with salt & pepper.
Spoon back into squash shells and top with 2 T mozzarella each.