1 slice venison, 1/2 inch thick
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.