Roasted Venison Loin with Creamy Potatoes Recipe - Traeger

Ingredients

• 2 Pound (1 to 1-1/2 lb) venison tenderloin
• 2 Tablespoon olive oil
• 2 Tablespoon rosemary, chopped
• 2 Tablespoon chopped thyme
• 2 Tablespoon chopped sage
• To Taste kosher salt
• To Taste black pepper
• 4 Large russet potatoes
• 1/4 Cup butter
• 1/2 Cup half-and-half
• To Taste salt and pepper
• 1 Tablespoon garlic, minced
• 1 Small white onion, sliced
• 2 Cup Fresh Huckleberries
• 1/3 Cup sugar
• 1/4 Cup red wine
• 1/4 Cup beef stock