Venison Cutlets with Apples

Ingredients and Instructions

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

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.