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.
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INGREDIENTS
NutritionFOR THE CUTLETS
- 4venison, cutlets (about 2 lbs.)
- 1⁄2
- 1⁄2cup lemon juice
- 1teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2cup flour
- 1
- 3⁄4cup plain breadcrumbs (NOT SEASONED)
- 4
- 4tablespoons currant jelly
FOR THE BRAISED RED CABBAGE DAY ONE
- 2tablespoons sugar
- 1teaspoon salt
- 1teaspoon caraway seed
- 1tablespoon fennel seed
- 1teaspoon lemon juice
- 1teaspoon apple cider vinegar
- 1
- 1
FOR THE BRAISED RED CABBAGE DAY TWO
- 2tablespoons extra virgin olive oil
- 2
- 1⁄2
- 1 1⁄2tablespoons sugar
- 1⁄2
- 1⁄4cup red wine
- salt & pepper
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.