NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE

Recipe by Alan Leonetti
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READY IN: 24hrs 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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