Title: Venison Loaf With Noodles
Categories: Meats
Yield: 1 Batch
--------------------------------VENISON LOAF--------------------------------
1 1/2 lb Ground venison
3/4 c Milk
1 pk Lipton's onion soup mix
1 Egg; lightly beaten
1 1/2 c Soft bread crumbs
1/4 c Catsup
1 tb Brown sugar
1 tb Prepared mustard
4 sl Jack cheese
-----------------------------POPPY SEED NOODLES-----------------------------
1/2 lb Dry egg noodles (3 c)
2 tb Butter
1/2 c Half-and-half
1/2 c Jack cheese; grated
1 ts Poppy seeds
Venison Loaf:
Lightly oil a 9" 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 F 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.
