Sun Jun 19, 2011 5:54 pm
Venison Cutlets with Apples:
1 slice venison, 1/2 inch thick
1/3 cup port wine
Salt and pepper to taste
12 candied cherries
Wipe, core and cut apples in 1/4-inch size slices. Sprinkle with powdered sugar, add wine, cover and let stand 30 minutes. Drain (reserving wine) and saute in butter.
Cut venison in cutlets, sprinkle with salt and pepper - and cook 3 to 4 minutes in lightly greased pan. Remove from pan.
Melt 3 Tablespoons butter in pan, add wine drained from apples and cherries.
Reheat cutlets in sauce and serve with apples.