|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.
Serving size: Complete recipe
Calories 986 Calories from Fat 378
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 19.7 g98.7%
Trans Fat 0 g
Cholesterol 187 mg62.3%
Sodium 403.7 mg16.8%
Total Carbohydrates 3 g1.2%
Dietary Fiber 1.4 g5.6%
Sugars 0.7 g
Protein 148 g295.1%
Vitamin A 45.3% Vitamin C 41.4%
Calcium 9.8% Iron 118.5%
*Based on a 2000 Calorie diet