Here is a recipe that I tried over the weekend for my husband's birthday. It actually turned out very well, I was impressed. It did, however, take an enormous time to make, taking into account me having to use fresh pumpkin and never having used it before. So, thanks Field and Stream Magazine, for sharing your wonderful recipe with me. Due to possible copyright infringments (and me not wanting to infringe or appear as though I am stealing recipes), I have just posted the link to the website where the recipe is found.
Notes:
Here's the original recipe, from Field and Stream
I would like to find out if this would make a good recipe in the slow cooker. I have a feeling that it will, so if I try it out, I will let you know. I believe the cilantro REALLY made a big impact on it. It made the flavor burst. But, if you don't like cilantro, I suppose you can go without it. I used beef because I didn't feel like thawing out venison. I also used a jalapeno, because the grocery store was out of habanero.
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