🍽️ NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE
Description:
Indulge in the exquisite flavors of Norwegian cuisine with this tantalizing dish! Perfect for those who relish the taste of wild game, this recipe features succulent venison cutlets paired with a luscious currant sauce and braised red cabbage. Whether you’ve harvested your own venison or sourced it from a gourmet store, this dish promises to delight your taste buds with its rich and complex flavors.
Cook Time: 20 minutes
Prep Time: 24 hours
Total Time: 1 day and 20 minutes
Recipe Category: Deer
Keywords: Wild Game, Meat, Norwegian, Scandinavian, European
Nutritional Information (per serving):
- Calories: 1640.2
- Fat Content: 108.3g
- Saturated Fat Content: 32.7g
- Cholesterol Content: 197.3mg
- Sodium Content: 2988.8mg
- Carbohydrate Content: 153.1g
- Fiber Content: 12.2g
- Sugar Content: 73.3g
- Protein Content: 17.6g
Ingredients:
- 4 venison cutlets
- 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon butter
- 3/4 cup currant jelly
- 4 tablespoons sugar
- 4 oranges, juice of
- 2 teaspoons caraway seeds
- 1 apple, grated
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1/2 cup red wine
- Salt and pepper to taste
Instructions:
-
Marinate the Venison Cutlets:
- In a bowl, mix together the extra virgin olive oil and lemon juice.
- Place the venison cutlets in the marinade, ensuring they are well coated.
- Allow the cutlets to marinate for 2 hours, turning them occasionally to ensure even flavor distribution.
-
Prepare the Venison:
- After marinating, drain the cutlets thoroughly.
- Season the cutlets with salt and freshly ground black pepper.
- Dredge the cutlets in flour, shaking off any excess.
- Dip the cutlets in the beaten egg, then coat them with breadcrumbs.
-
Cook the Venison:
- In a skillet, melt the butter over medium heat.
- Add the venison cutlets to the skillet and sauté for approximately 6 minutes on each side, or until they are browned and tender.
- Once cooked, transfer the cutlets to a heated serving plate.
-
Prepare the Currant Sauce:
- In the same skillet used to cook the cutlets, stir in the currant jelly.
- Bring the jelly to a boil, scraping the bottom to incorporate any browned bits.
- Once the jelly is melted and the sauce is heated through, pour it over the venison cutlets.
-
Braised Red Cabbage (Day One):
- In a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, grated apple, and apple cider vinegar.
- Add the red cabbage to the mixture, ensuring it is well coated.
- Allow the cabbage to marinate overnight in the refrigerator.
-
Braised Red Cabbage (Day Two):
- In a sauté pan, heat the extra virgin olive oil and butter over medium heat.
- Add the sliced onions to the pan and cook until they become glossy.
- Stir in the sugar and continue cooking until it caramelizes.
- Deglaze the pan with apple cider vinegar and red wine, stirring to incorporate any caramelized bits.
- Season the mixture with salt and pepper to taste.
- Add the marinated red cabbage to the pan and cover.
- Allow the cabbage to cook for approximately 30 to 40 minutes, or until it is tender and infused with flavor.
-
Serve and Enjoy:
- Arrange the braised red cabbage alongside the fried venison cutlets.
- Garnish with fresh herbs or additional currant sauce if desired.
- Serve hot and savor the delightful flavors of this exquisite Norwegian dish!
Indulge in the robust flavors of Norwegian cuisine with this delectable recipe. Whether you’re hosting a special occasion or simply craving a taste of the wild, this dish is sure to impress with its harmonious blend of savory venison, sweet currant sauce, and tangy braised red cabbage. Enjoy the culinary journey as you savor each bite of this extraordinary meal! 🍽️🦌🥬
