"Not average" meat and potatoes

The last post was about the "raw materials" for this amazing dinner.  Not your typical meat and potatoes - that's for sure.

We started with the tenderloin from the deer and simply applied cracked black pepper and some coarse salt to the outside.  The loin was then seared on the REALLY hot hickory grill for about 2 minutes each side.  So tender you can cut it with a fork.  Really amazing flavors!

The potatoes were the last of the poor spud harvest from our garden this year (silly blight).  They were boiled until tender then tossed and skillet browned with our gardens fresh garlic and dried herbs.

The small onions you see are actually shallots from my parents garden.  Almost sugary sweet when sauteed with some organic butter.

All three dishes are very simple in preparation but also all make their central ingredient, which were all local, shine with their unique flavors.  That's what makes meals like this so satisfying!