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    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.

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