Norwegian Fried Venison Cutlet With Currant Sauce & Braised Red Cabbage

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.