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:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  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& sautè 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 sautè 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.

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