Anononymous 8-01-05

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.