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 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.

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.

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.

BRAISED RED CABBAGE

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.

BLACKBERRY BRAISED RED CABBAGE WITH VENISON

Steps:

• Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
• Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
• Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.