NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE

Submitted by Alan Leonetti

"THIS IS ONE OF MY VERY FAVORITES! If you don't hunt your own deer or elk, you can purchase venison in a specialty gourmet store, such as Wild Oats, etc.) NOTE: If you don't eat or can't obtain venison, you may substitute beef filets or veal cutlets."

 

• Ready In: 24hrs 20mins
• Ingredients: 26
• Serves: 2-4

ingredients

• FOR THE CUTLETS

• 4 venison, cutlets (about 2 lbs.)
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup lemon juice
• 1 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 cup flour
• 1 egg (beaten)
• 3⁄4 cup plain breadcrumbs (NOT SEASONED)
• 4 tablespoons butter (NOT MARGARINE)
• 4 tablespoons currant jelly

• FOR THE BRAISED RED CABBAGE DAY ONE

• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 2 oranges, juice of
• 1 tablespoon fennel seed
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 apple (peeled & grated)
• 1 lb red cabbage (julienne or shredded)

• FOR THE BRAISED RED CABBAGE DAY TWO

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter (NOT MARGARINE)
• 1⁄2 cup onion (chopped)
• 1 1⁄2 tablespoons sugar
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup red wine
• salt & pepper

directions

1. Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times.
2. Drain the meat thoroughly.
3. Season the meat with the salt& pepper& then dip in the flour.
4. Dip the cutlets in the beaten egg& then in the bread crumbs.
5. Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender.
6. Transfer the cutlets to a heated serving plate.
7. Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles.
8. Pour the melted jelly sauce over the cutlets.
9. On DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar& grated apple.
10. Stir in the red cabbage& allow to marinate overnight in the refrigerator.
11. On DAY TWO, in a sautè pan, heat the olive oil& butter.
12. Add the onions& cook until glossy.
13. Add sugar& stir.
14. Cook until the sugar is caramelized.
15. Deglaze with apple cider vinegar& red wine.
16. Season with salt& pepper.
17. Add the cabbage mixture& cook covered for about 30 to 40 minutes.

Reviews

[L. Duch]

FANTASTIC. I've always loved this flavour of kraut. This was a very easy (easier than it appears to be, anyway). My husband who has never liked any form of cabbage loved this. The kids loved it as well. I think this would be wonderful with fresh Bratts added toward the end of the braising and accompanied with some fresh Brotchen. I'll definatly make this again. Thank you, Alan, for a terrific recipe. Since trying this, I've looked over your other recipes. You have some really delicious sounding recipes. Some of which, I'll just have to try ;-)

 

[chel9360]

wow!!! Absoutley Delicious. I have to be honest though, I had to use italian bread crumbs and instead of plain and Also thought I had Currant jam left but when I got home we were all out so I had to use Blackberry. But It was still delicious. We will definatley make this again. Thanks for posting.