Norwegian Fried Venison Cutlet With Currant Sauce & Braised Red Cabbage Recipe

Name: Norwegian Fried Venison Cutlet With Currant Sauce & Braised Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times.
2
Drain the meat thoroughly.
3
Season the meat with the salt& pepper& then dip in the flour.
4
Dip the cutlets in the beaten egg& then in the bread crumbs.
5
Melt the butter in a skillet& saute the cutlets 6 minutes on each side, or until browned& tender.
6
Transfer the cutlets to a heated serving plate.
7
Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles.
8
Pour the melted jelly sauce over the cutlets.
9
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.
10
Stir in the red cabbage& allow to marinate overnight in the refrigerator.
11
On DAY TWO, in a saute pan, heat the olive oil& butter.
12
Add the onions& cook until glossy.
13
Add sugar& stir.
14
Cook until the sugar is caramelized.
15
Deglaze with apple cider vinegar& red wine.
16
Season with salt& pepper.
17
Add the cabbage mixture& cook covered for about 30 to 40 minutes.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: FOR THE CUTLETS, 4 venison, cutlets (about 2 lbs.), 1/2 cup extra virgin olive oil, 1/2 cup lemon juice, and more.

Yes, Norwegian Fried Venison Cutlet With Currant Sauce & Braised Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Norwegian Fried Venison Cutlet With Currant Sauce & Braised Red Cabbage

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