1 slice of venison, about ½-inch thick.
Powdered sugar, as needed.
1/3 cup of port wine.
Salt and freshly ground black pepper, to taste.
Butter, as needed.
12 candied cherries.
Instructions for Venison Cutlets with Apples: Wipe, core, and cut apples in quarter-inch size slices.
Sprinkle the apple sliced with powdered sugar. Add the wine, then cover, and allow to stand for 30 minutes.
Drain (reserving wine) and sauté in butter.
Cut the venison in cutlets; sprinkle with salt and pepper. Cook for 3-44 minutes in lightly greased pan. Remove the venison from the pan.
Melt 3 tablespoons of butter in the pan. Add the wine drained from apples and the cherries.
Reheat the venison cutlets in the sauce and serve with apples.
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