Venison, Cutlets, with, Apples

Recipe: Venison Cutlets with Apples


  • 1 slice venison, 1/2 inch thick
  • 4 apples Powdered sugar
  • 1/3 cup port wine
  • Salt and pepper to taste
  • Butter
  • 12 candied cherries


  1. 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.
  2. Cut venison in cutlets, sprinkle with salt and pepper, and cook 3 to 4 minutes in lightly greased pan.
  3. Remove from pan. Melt 3 tablespoons butter in pan; add wine drained from apples and cherries. Reheat cutlets in sauce and serve with apples.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)