Shallow fry all the diced and sliced ingredients with the garlic and olive oil.
Add the herbs before adding the tomatoes.
Cook out until the mix looks dry enough to hold upon the croutons.
Seal the venison loin in olive oil and seasoning.
Bake in the oven for 4 - 5 minutes until pink.
Test with a temperature probe and rare / pink will be around 57˚C.
Cook to your taste.
Allow to rest before carving.
Layer up using the crouton then the passata and venison.