Norwegian Fried Venison Cutlet With Currant Sauce Braised Red Cabbage Recipes

NORWEGIAN FRIED VENISON CUTLET WITH CURRANT SAUCE & BRAISED RED CABBAGE

Steps:

• 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.

VENISON CUTLETS

Steps:

• Rub steaks with salt and pepper; roll in bread crumbs.
• Melt fat in skillet and fry meat until well browned on both sides.
• Place meat on a hot platter.
• Make a gravy using currant jelly; pour over steaks.
• Serve with currant jelly or apples simmered in port wine.

VENISON WITH CHANTERELLES IN CREAM SAUCE AND BRAISED RED CABBAGE

Steps:

• Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
• In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
• In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
• To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
• In a small bowl, combine all the ingredients.
• In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
• Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
• In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
• On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
• On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.

RED CURRANT SAUCE

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

NORWEGIAN RED CABBAGE

Steps:

• Chop cabbage fine, and put in a big pot.
• Add butter, vinegar, sugar, water and salt.
• Cook for 1hour on low heat.
• Add jelly and cook for 20 minutes longer.

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Steps:

• Pork Loin Directions-------------.
• Set oven to 475 degrees.
• Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
• Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
• Spread all over pork loin, roll the loin in chopped parsley.
• Cover with plastic wrap and let rest in refrigerator for at least one hour.
• Place on rack in shallow roasting pan.
• Roast in 475 degree oven for exactly 30 minutes.
• Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
• (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
• As the loin is resting, turn oven temperature down to 325 degrees.
• After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
• 30- 45 minutes, or until the internal temperature reaches 145 degrees.
• Do not overcook!
• Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
• (150-155 degrees) While the loin is resting, begin the currant sauce.
• Currant Sauce Directions-------------.
• Over medium heat, melt jam.
• Whisk in mustard, vinegar, and salt and pepper until smooth.
• Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
• Enjoy!

MUSTARD FRIED VENISON

Steps:

• Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
• Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
• This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
• You mix up what you need and don't waste a thing!