Crispy Venison Cutlets with Currant Sauce and Savory Braised Red Cabbage
This delightful dish combines the rich, gamey flavor of venison with a sweet and tangy currant sauce, making it an exquisite centerpiece for any dinner table. The venison cutlets are marinated in a zesty olive oil and lemon mixture, then breaded and fried to golden perfection. Accompanying this dish is a beautifully braised red cabbage, infused with warm spices and a touch of sweetness, which balances the strong flavors of the meat. This recipe can be adapted for those who prefer beef or veal, ensuring everyone can enjoy this gourmet experience. Perfect for special occasions or a cozy night in, this dish will surely impress your guests and leave a lasting impression.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Venison cutlets
4 (about 2 lbs.)
Extra virgin olive oil
1/2 cup (for marinating and cooking)
Lemon juice
1/2 cup (for marinating)
Salt
1 teaspoon (for seasoning meat)
Fresh ground black pepper
1/2 teaspoon (for seasoning meat)
Flour
1/2 cup (for dredging)
Egg
1 (beaten)
Plain breadcrumbs
3/4 cup (for coating cutlets)
Butter
8 tablespoons (4 for cooking cutlets, 2 for braising)
Currant jelly
4 tablespoons (for sauce)
Sugar
2 tablespoons + 1 1/2 tablespoons (for cabbage and caramelizing)
Caraway seed
1 teaspoon (for cabbage)
Oranges
2 (juice of for cabbage marinade)
Fennel seed
1 tablespoon (for cabbage)
Lemon juice
1 teaspoon (for cabbage marinade)
Apple cider vinegar
1 1/2 cups (includes vinegar for marinade and braising)
Grated apple
1 (peeled and grated for cabbage)
Red cabbage
1 lb (julienne or shredded)
Onion
1/2 cup (chopped)
Red wine
1/4 cup (for deglazing)
Instructions
1
Marinate the venison cutlets in a mixture of extra virgin olive oil and lemon juice for 2 hours in the refrigerator. Make sure to turn the meat several times during the marination process for even flavor absorption.
2
After marinating, drain the cutlets thoroughly and pat them dry with paper towels to ensure a crispy coating.
3
Season the cutlets with salt and fresh ground black pepper. Dredge each cutlet in flour, making sure to shake off any excess flour.
4
Dip the flour-coated cutlets into the beaten egg, allowing any excess egg to drip off.
5
Finally, coat the cutlets with plain breadcrumbs, pressing gently to adhere the crumbs well.
6
In a skillet, melt the butter over medium heat. Once melted, add the breaded cutlets and sauté for about 6 minutes per side, or until they are golden brown and tender. Transfer the cooked cutlets to a heated serving plate.
7
In the same skillet, add the currant jelly and stir until melted, bringing it to a gentle boil. Scrape up any browned bits from the bottom of the pan for added flavor.
8
Pour the warm currant sauce over the fried cutlets just before serving.
9
For the Braised Red Cabbage, the day before serving, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar, and grated apple in a medium bowl. Mix well and stir in the julienned red cabbage. Cover and refrigerate overnight to allow the flavors to meld.
10
The next day, heat the extra virgin olive oil and butter in a sauté pan over medium heat. Add the chopped onions and cook until they turn soft and glossy.
11
Stir in the sugar and continue cooking until the sugar has caramelized, providing a deep, rich flavor.
12
Deglaze the pan by adding the apple cider vinegar and red wine, scraping up any browned bits. Season with salt and pepper to taste.
13
Add the marinated cabbage mixture to the pan, mix well, cover, and cook for 30 to 40 minutes or until the cabbage is tender and has absorbed the wonderful flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein is venison cutlets, specifically about 2 lbs worth.
How long should the venison cutlets be marinated?
The venison cutlets should be marinated for 2 hours in the refrigerator.
What ingredients are in the venison marinade?
The marinade consists of a mixture of extra virgin olive oil and lemon juice.
Why do I need to pat the venison dry after marinating?
Patting the meat dry with paper towels ensures the coating becomes crispy when fried.
What are the three steps for breading the cutlets?
First, dredge the cutlets in flour; second, dip them into beaten egg; third, coat them with plain breadcrumbs.
How long do the breaded venison cutlets take to cook?
They should be sautéed for about 6 minutes per side until golden brown and tender.
How is the currant sauce prepared?
Melt currant jelly in the same skillet used for the meat, stir until it boils, and scrape up the browned bits for flavor.
When should the currant sauce be added to the dish?
The warm currant sauce should be poured over the fried cutlets just before serving.
What is the first step for preparing the Braised Red Cabbage?
Combine sugar, salt, caraway seeds, citrus juices, vinegar, and grated apple with the cabbage and refrigerate overnight.
How long must the cabbage mixture marinate?
The cabbage mixture should be covered and refrigerated overnight to allow flavors to meld.
What ingredients are used for the cabbage marinade?
It includes sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar, and one grated apple.
How are the onions prepared for the cabbage dish?
Chopped onions are sautéed in olive oil and butter until soft and glossy.
Why is sugar added to the sautéed onions?
Sugar is added and cooked until caramelized to provide a deep, rich flavor to the cabbage.
What liquids are used to deglaze the pan for the cabbage?
The pan is deglazed with apple cider vinegar and red wine.
How long does the cabbage cook once added to the pan?
The cabbage should be covered and cooked for 30 to 40 minutes until tender.
Can I substitute the venison with other meats?
Yes, this recipe can be adapted for those who prefer beef or veal cutlets.
What spices are included in the cabbage recipe?
The recipe uses caraway seeds and fennel seeds for the braised red cabbage.
How much butter is required for the entire recipe?
A total of 8 tablespoons of butter is needed: 4 for the cutlets and 4 for the cabbage preparation.
Is the apple for the cabbage peeled?
Yes, the recipe specifies one peeled and grated apple.
What is the purpose of the red wine in this recipe?
The red wine is used specifically for deglazing the pan during the cabbage cooking process.
How many oranges are needed for the cabbage juice?
The recipe calls for the juice of 2 oranges.
What kind of vinegar is used?
Apple cider vinegar is used for both the cabbage marinade and the braising process.
How should the red cabbage be cut?
The cabbage should be julienned or shredded.
What type of breadcrumbs are used for the coating?
The recipe specifies using plain breadcrumbs.
What heat setting is used to cook the venison?
The venison cutlets are cooked over medium heat.
How much currant jelly is needed for the sauce?
You will need 4 tablespoons of currant jelly.
What is the total number of ingredients in this recipe?
There are 20 individual ingredients listed for this dish.
Is salt and pepper used on the meat or the cabbage?
Both; they are used to season the meat and to taste for the cabbage deglazing step.
Can this be served for a special occasion?
Yes, it is described as an exquisite centerpiece perfect for special occasions or a cozy night in.
How much flour is needed for dredging?
The recipe calls for 1/2 cup of flour.