1 slices of venison, about half and inch thick.
4 apples.
Powdered sugar.
1/3 cup of port wine.
Salt and pepper, to taste.
Butter.
12 candied cherries.

Directions:

Wipe, core, and cut apples in quarter-inch size slices.

Sprinkle the apple sliced with powdered sugar. Add the wine, then cover, and allow to stand for 30 minutes.

Drain (reserving wine) and sauté in butter.

Cut the venison in cutlets; sprinkle with salt and pepper. Cook for 3-44 minutes in lightly greased pan. Remove the venison from the pan.

Melt 3 tablespoons of butter in the pan. Add the wine drained from apples and the cherries.

Reheat the venison cutlets in the sauce and serve with apples.

Source: Venison Recipes.