Norwegian Fried Venison Cutlet With Currant Sauce & Braised Red Cabbage - cooking recipe

Ingredients

FOR THE CUTLETS
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
FOR THE BRAISED RED CABBAGE DAY ONE
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)
FOR THE BRAISED RED CABBAGE DAY TWO
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

Preparation

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& saute 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 saute 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.