Venison Recipes

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:

1 (2-pound) venison loin, cut into ¼-inch thick cutlets
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
4 apples, sliced
1/3 cup Port wine
2 tablespoons unsalted butter
½ cup cherries, pitted, chopped

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 cupabout 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: January 2, 2009
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Published by Starsol