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
- 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.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)