NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE |
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Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 4 |
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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. Ingredients:
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 |
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) |
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 |
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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