Venison Cutlets with Apples

Recipe By:
Celine
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  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Medium

This recipe presents venison cutlets flavored with apples and candied cherries for a combination of sweet and savory tastes augmented with port wine.
 

Ingredients

  • 4 apples
  • Powdered sugar
  • 12 candied cherries
  • 1/3 cup port wine
  • Butter for saute pan
  • 2 pounds venison cutlets
  • Salt and pepper to taste
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Directions

  1. 1. Wash and cut apples in 1/4 inch slices. Sprinkle with powdered sugar; add cherries and wine, cover and let stand for 30 minutes.
  2. 2. Drain the apples and cherries, reserving wine. Saute the apples and cherries in butter, stirring occasionally, until the apples are soft. Transfer the fruit to a bowl and reserve.
  3. 3. Sprinkle the venison with salt and pepper; cook three to four minutes per side over medium heat. Remove meat from the pan and reserve.
  4. 4. Over medium high heat, melt three tablespoons butter in pan; add wine drained from apples and cherries. Scrape the bottom of the pan (deglaze) until bits are loosened and mixing with liquid. Continue cooking until the wine is reduced by half.
  5. 5. Reheat cutlets in sauce and serve with apples.