Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------VENISON LOAF-----------------------------
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

---------------------POPPY SEED NOODLES--------------------------
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

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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