Norwegianfriedvenisoncutletwithcurrantsaucebraisedredcabbage 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.

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.