| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
VENISON, ground |
| 3/4 |
c |
MILK |
| 1 |
pk |
LIPTON'S ONION SOUP MIX |
| 1 |
|
EGG, lightly beaten |
| 1 1/2 |
c |
BREAD CRUMBS (soft) |
| 1/4 |
c |
CATSUP |
| 1 |
tb |
BROWN SUGAR |
| 1 |
tb |
PREPARED MUSTARD (Coleman's) |
| 4 |
sl |
JACK CHEESE |
| 1/2 |
lb |
EGG NOODLES (3 cups), uncooked |
| 2 |
tb |
BUTTER |
| 1/2 |
c |
HALF-AND-HALF |
| 1/2 |
c |
JACK CHEESE, grated |
| 1 |
ts |
POPPY SEEDS |
INSTRUCTIONS
VENISON LOAF
POPPY SEED NOODLES
VENISON LOAF: Lightly oil a 9-inch ring mold. Combine milk, onion soup
mix, egg and bread crumbs. Let stand until mixture is mushy. Combine
mixture with ground venison. Shape into mold and turn out onto baking pan.
(You can do this with any meatloaf: very pretty and easy to slice).
Combine the catsup, brown sugar and prepared mustard. Brush mixture onto
loaf. Bake in a preheated 400-degree oven for 40 minutes, brushing with
catsup mixture once more during baking.
Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about
5 minutes longer until cheese melts. Slide onto serving plate. Fill center
with Poppy Seed Noodles. POPPY SEED NOODLES: Cook the noodles according to
directions on the package, or until tender. Drain well. Toss with butter,
half-and-half and Jack cheese. Sprinkle on the poppy seeds and toss well to
mix.
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