Recipe 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.
Top Review by 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 ;-)
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 See How It's Made
- Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times.
- Drain the meat thoroughly.
- Season the meat with the salt& pepper& then dip in the flour.
- Dip the cutlets in the beaten egg& then in the bread crumbs.
- Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender.
- Transfer the cutlets to a heated serving plate.
- Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles.
- Pour the melted jelly sauce over the cutlets.
- 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.
- Stir in the red cabbage& allow to marinate overnight in the refrigerator.
- On DAY TWO, in a sautè pan, heat the olive oil& butter.
- Add the onions& cook until glossy.
- Add sugar& stir.
- Cook until the sugar is caramelized.
- Deglaze with apple cider vinegar& red wine.
- Season with salt& pepper.
- Add the cabbage mixture& cook covered for about 30 to 40 minutes.