NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE

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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Alan Leonetti
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@Alan Leonetti
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"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."
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  1. 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 ;-)
    Reply
  2. 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.
    Reply
  3. 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.
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