Prep: 40 minutes
1. Preheat a wood fire grill or safely contained fire pit with an aromatic hardwood like cherry or apple.
2. Heat a cast-iron pan directly over the hot embers. Add duck fat or butter directly to the hot pan. Carefully place cooked potatoes cut-side down into the fat. Season with salt, and crisp to golden brown. Once browned and crispy, sprinkle with rough chopped herbs and toss to coat.
3. While the potatoes cook, cut the venison loin in half widthwise to create 2 pieces, each approximately 6 inches in length. Season liberally with salt and grill on a grate over open flame for about 4 minutes, turning to grill for another 4-5 minutes. Remove from heat. No need to rest, enjoy while the steaks are hot and smokey. Slice against the grain into ¼-inch thick slices. Plate with the crispy fingerlings and drizzle with any extra herby fat from the pan.