Instructions: 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.

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