Best Norwegian Fried Venison Cutlet With Currant Sauce Braised Red Cabbage Recipes
NORWEGIAN FRIED VENISON CUTLET WITH CURRANT SAUCE & BRAISED RED CABBAGE
THIS IS ONE OF MY VERY FAVORITES! If you don't hunt your own deer or elk, you can purchase venison in a specialty gourmet store, such as Wild Oats, etc.) NOTE: If you don't eat or can't obtain venison, you may substitute beef filets or veal cutlets.
Provided by Alan Leonetti
Categories Deer
Time P1DT20m
Yield 2-4 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 1640.2, Fat 108.3, SaturatedFat 32.7, Cholesterol 197.3, Sodium 2988.8, Carbohydrate 153.1, Fiber 12.2, Sugar 73.3, Protein 17.6
RED CURRANT SAUCE
Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.
Provided by Peter J
Categories Sauces
Time 30m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5
VENISON CUTLETS
A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Deer
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 509.1, Fat 23.5, SaturatedFat 11, Cholesterol 243.7, Sodium 139.3, Carbohydrate 9.8, Fiber 0.1, Sugar 7.2, Protein 60.8
BRAISED RED CABBAGE
From Super Food Ideas, posting here in preparation to make when we pick our red cabbages in a few weeks or so.
Provided by ImPat
Categories Vegetable
Time 13m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking.
- Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes.
- Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender.
- Top with parsley and serve.
Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.1, Sodium 72.7, Carbohydrate 11.6, Fiber 3.3, Sugar 5.5, Protein 3
NORWEGIAN RED CABBAGE
Delicious! Tart and sweet at the same time! This recipe is old, and I have no idea where it came from...but it is very good. Try it and let me know what your taste buds tell you... This dish goes good with pork of any type.
Provided by silly sally
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 304.2, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 753, Carbohydrate 51.1, Fiber 4.8, Sugar 35.8, Protein 3.2
HONEY BRAISED RED CABBAGE
Healthy, high fiber, and yay I have all of these ingredients on hand. Oh dieters rejoice. If you like cabbage, this is great..
Provided by College Girl
Categories Apple
Time 30m
Yield 2 cups-ish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan heat butter and olive oil over medium heat. Add onion and cook for three minutes. Add apple and cabbage, and cook for five minutes. Stir in vinegar, salt, pepper, and honey.
- Cover and cook for 20 minutes, stirring occasionally, until cabbage is soft.
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