Venison Cutlets with Apples

Ingredients

• four sour apples
• powdered sugar
• port wine
• three tablespoons butter
• twelve candied cherries

Method

1. 1

   Wipe, core, and slice apples.

2. 2

   Sprinkle with sugar and cover with port wine; let stand for 1 hour, then drain and sauté in butter.

3. 3

   Cut venison steak into pieces, sprinkle with salt and pepper, and cook in a hot, buttered blazer for 4 minutes.

4. 4

   Melt butter, add drained wine from apples and cherries, reheat cutlets in sauce, and serve with apples.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

Venison Cutlets with Apples Wipe, core, and cut in one-half inch slices four sour apples. Sprinkle with powdered sugar and cover with port wine ; let stand one hour, drain, and saute in butter. Cut venison steak in pieces for serving, sprinkle with salt and pepper, and cook in a hot, buttered blazer, four minutes. Melt three tablespoons butter, add wine drained from apples and twelve candied cherries

Cook this with the app: pantry check, scaling, and the assistant.