[Illustration]
First cut it down to the bone, in the line _d_, _c_, _a_, then turn the
dish with the end _a_ towards you; put in the point of the knife at _c_,
and cut it down as deep as you can in the direction _c_, _b_. Thus cut,
you may take out as many slices as you please, on the right or left. As
the fat lies deeper on the left, between _b_ and _a_, to those who are
fond of fat, as most venison eaters are, the best flavored and fattest
slices will be found on the left of the line _c_, _b_, supposing the end
_a_ turned towards you. Slices of venison should not be cut too thick
nor too thin, and plenty of gravy given with them.