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The filets or venison steaks are taken from any part of the Venison. The best are from the haunch or leg, and cut three-quarters of an inch in thickness. Rub them well with salt and pepper, and then fry in butter, allowing about five minutes to the Steak. Venison must be served on a very hot dish and eaten hot. Place in a heated dish, and garnish with melted butter and chopped parsley, and serv