I call this my "Yard Meal" because everything on the plate (except the bacon) was harvested from my backyard. This is a steak cut from the ham of the deer. What sets it apart from most deer steaks is that I age it in the refrigerator for about 7 days before trimming it and then grilling it. Flavored with just kosher salt and black pepper, it's seared on high heat and then grilled to medium rare. A pat of butter goes on it while it rests. All vegetables and herbs come from the garden: oven roasted new potatoes with rosemary and dill, squash sauteed in bacon drippings, green beans, and my homemade pickles. Steak is grilled by me; the vegetables (minus the pickles) are prepared by my wife, Amanda.