Venison Cutlets Recipes

NORWEGIAN FRIED VENISON CUTLET WITH CURRANT SAUCE & BRAISED RED CABBAGE

NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE image

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

Ingredients

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
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)
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

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

VENISON CUTLETS

Venison Cutlets image

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

Ingredients

3 1/2 lbs venison steak
salt and pepper, to taste
breadcrumbs
1/2 cup fat
1/4 cup currant jelly

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

VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)

Venison Jaeger Schnitzel (hunter's Cutlets) image

A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.

Provided by CookbookCarrie

Categories Deer

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1/4 cup finely minced shallot
3 cups sliced button mushrooms
2 1/2 cups beef stock
1/4 cup all-purpose flour
1/4 teaspoon season salt (I use Lawrys)
1/3 cup all-purpose flour
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
2 eggs, Beaten
1/2 cup dry breadcrumbs
3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon minced parsley
lemon wedge

Steps:

Gravy.
In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
Cutlets.
In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
Enjoy!

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