Hearty and packed with flavor, this venison dinner, courtesy of Don and Kandi Kisky, is one your family and friends can enjoy with you after a successful harvest.
Ingredients
Soy sauce
Bacon
Lawry’s seasoning
Ranch dressing
Cheesy Potatoes
1 bag frozen potatoes, diced
1 bag Velveeta shredded cheese
1 can cream of celery soup
1 can cream of chicken soup
16 ounces sour cream
Corn Flakes
2 sticks of butter
Directions
Place loin in a plastic container, cover with a bottle of soy sauce and refrigerate overnight. Season the loin on all sides with Lawry’s seasoning. Wrap the entire loin in slices of bacon, securing with toothpicks. Before placing the loin on the grill, spread soaked hickory chips evenly over the charcoal to give the meat a smoky flavor. Place the loin on the grill and cover. While the loin is grilling, mix equal parts ranch dressing and soy sauce as a dipping sauce, and place in the refrigerator. Take loin off the grill and remove toothpicks. Cut into 1/2-inch thick portions and serve with cheesy potatoes.
In a bowl, mix cream of celery soup, cream of chicken soup, entire bag of Velveeta cheese and sour cream. Add one stick melted butter and the bag of diced frozen potatoes. Mix well. Spray a 13-by-9-inch glass baking dish with cooking spray, then spread the mixture evenly into the dish. Cover with a few handfuls of crushed Corn Flakes. Take one stick of melted butter and spread over entire dish. Cook for 50 minutes at 350 degrees.
