|Venison fillet||1 1⁄2 Pound|
|Minced flat leaf italian parsley||1⁄4 Cup (4 tbs)|
|Minced green onion tops||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
CUT THE VENISON into 1/4-inch slices, using a very sharp knife.
Heat the butter in a large skillet over medium heat, add the parsley and green onion, and cook until just tender, 1 to 2 minutes.
Add the venison slices, season with salt and pepper, and cook over medium-high heat for 1 minute.
You may need to cook the venison in batches.
Turn the venison and continue cooking until done to taste, 2 to 3 minutes longer.
Arrange the venison on a serving platter or individual plates.
Spoon the parsley, green onion, and cooking juices over it and serve immediately.