Ingredients

• 1 800g venison fillet
• 125 ml panko breadcrumbs
• 3 tbsp fresh chopped parsley
• 2 tbsp Dijon mustard
• 2 minced garlic cloves
• 3 tbsp melted butter
• 1 tbsp fresh chopped rosemary
• 1 tbsp fresh thyme
• 1 Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Sear the fillet on all sides in a very hot pan. Brush with mustard.

3. 3

   Mix the breadcrumbs, herbs, garlic, butter, salt, and pepper.

4. 4

   Press the mixture over the entire surface of the fillet.

5. 5

   Place on a baking sheet and bake for 20-25 minutes (thermometer at 130°F for medium-rare).

6. 6

   Let rest for 10 minutes before slicing into medallions.