1 pack Silver Fern Farms Venison Medallions
2 tbsp oil
1 tbsp each of fresh parsley, tarragon,
marjoram and thyme
1 clove garlic, crushed
½ cup breadcrumbs
1 tsp mustard
Preheat an oven to 220°C. Remove Silver Fern Farms Venison Medallions from their packaging and allow to bloom. Drizzle with a little oil and sear the venison on all sides in a hot pan until browned. Remove from the heat and dab with a paper towel to remove any oil residue.
Place the herbs, garlic and breadcrumbs in a food processor and pulse to combine. Add egg and process further. (A little water can be added at this stage if mixture is too dry.) Spread a little mustard onto the venison and cover with the herb crust.
Roast in the oven for 10 minutes. Remove from the oven, cover with tin foil and leave to rest for 5 minutes to bring out extra tenderness. Slice meat across the grain and serve with a selection of sautéed seasonal vegetables.