Preheat the oven to 200°C.
Tie the venison with kitchen string, rub with olive oil, and season with salt and pepper.
Sear the venison in a hot frying pan until browned on all sides.
Add a knob of butter, garlic, and half the thyme and fry gently for ten minutes.
Rest the meat for five minutes, remove the string, and cut the fillet in half.
Blend breadcrumbs, parsley, salt, crushed peppercorns, remaining thyme, and butter until combined.
Spread the crust onto the venison halves and bake on a tray for 2 to 3 minutes until golden.
Simmer chutney ingredients in a pan for five minutes until tomatoes soften.
Beat the chutney with a wooden spoon until smooth.
Wilt the kale in a saucepan with butter, seasoning, and a splash of boiling water.
Serve the venison on the chutney with a side of kale.