Venison Cutlets with Apples recipe
Similar to pork, venison pairs great with fruits, especially when stewed with wine. Port, apples, and cherries make for a lusciously fruity dinner.
Ingredients:
Directions:
1) Season cutlets with salt and pepper.
2) Heat oil in a large skillet over medium. Add cutlets and cook until browned on both sides, about 8 minutes total. Remove from skillet; place on serving platter.
3) Add apples and cook until lightly browned and softened, stirring occasionally, about 5 minutes. Remove from skillet; arrange over cutlets on platter.
4) Place wine, butter, and cherries in skillet; bring to a boil over high heat. Reduce to a simmer and cook until thickened, about 5 minutes, stirring to prevent burning. Pour sauce over venison platter; serve immediately.
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Conversions | |
---|---|
1/3 cup | about 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup) |
½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
Data:

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