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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