Venison loaf with noodles
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Venison loaf with noodles
  Venison    Loaf    Noodles  
Last updated 6/12/2012 1:00:24 AM. Recipe ID 23537. Report a problem with this recipe.
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      Title: Venison loaf with noodles
 Categories: Meats
      Yield: 1 Servings
 
MMMMM------------------------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

MMMMM---------------------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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Recipe ID 23537 (Apr 03, 2005)

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