Ingredients

4 Venison Tenderloin | 4 Tablespoons Butter | 4 Garlic Cloves | 3 Thyme Sprigs | 1/4 Bunch Sage Leaves | 2 Tablespoon Capers | 4 Tablespoon Parsley | Olive Oil | Salt and Pepper |

Instructions

1. Remove tenderloin from the fridge about 15-20 minutes before cooking to bring the meat to room temperature.

2. In a shallow dish add a few tablespoons of olive oil, salt and ground black pepper, then place the venison in the dish.

3. Heat a thick cast iron pan to high temperature.

4. Place the fillets on the hot pan, after 3 minutes turn and cook for another 3 minutes.

5. Put in the butter, garlic, thyme and baste the fillets for another minute.

6. Remove the fillets from the pan and let it rest for 5-10 minutes.

7. Meanwhile add sage leaves and capers to the pan and fry in the butter until crispy.

8. Remove the pan from the heat and add parsley and seasoning.

9. Slice the tenderloins into medallions and pour over the butter and sauce garnished with the crispy garlic, sage and capers.