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    You are in: Home / Recipes / NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE Recipe
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    NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE

    Average Rating:

    2 Total Reviews

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    • on December 21, 2005

      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 ;-)

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    • on October 28, 2005

      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.

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    Nutritional Facts for NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE

    Serving Size: 1 (440 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1640.2
     
    Calories from Fat 974
    59%
    Total Fat 108.2 g
    166%
    Saturated Fat 32.6 g
    163%
    Cholesterol 197.3 mg
    65%
    Sodium 2988.8 mg
    124%
    Total Carbohydrate 153.1 g
    51%
    Dietary Fiber 12.1 g
    48%
    Sugars 73.3 g
    293%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    venison

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