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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times. | 2. Drain the meat thoroughly. | 3. Season the meat with the salt& pepper& then dip in the flour. | 4. Dip the cutlets in the beaten egg& then in the bread crumbs. | 5. Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender. | 6. Transfer the cutlets to a heated serving plate. | 7. Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles. | 8. Pour the melted jelly sauce over the cutlets. | 9. 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. | 10. Stir in the red cabbage& allow to marinate overnight in the refrigerator. | 11. On DAY TWO, in a sautè pan, heat the olive oil& butter. | 12. Add the onions& cook until glossy. | 13. Add sugar& stir. | 14. Cook until the sugar is caramelized. | 15. Deglaze with apple cider vinegar& red wine. | 16. Season with salt& pepper. | 17. Add the cabbage mixture& cook covered for about 30 to 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison	4			-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	1			71.5	0.36	6.28	4.755
breadcrumb	3/4	cup		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
currant jelly	4	tablespoons		-	-	-	-
sugar	2	tablespoons		1208.97	302.394	0.0	0.0
salt	1	teaspoon		-	-	-	-
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
orange juice	2			223.2	51.583999999999996	3.472	0.992
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
lemon juice	1	teaspoon		26.84	8.418	0.42700000000000005	0.2928
apple cider vinegar	1	teaspoon		-	-	-	-
apple	1		peeled grated	65.0	17.2625	0.325	0.2125
red cabbage	1	lb	shredded	140.6138	33.4298	6.4864	0.7257
extra virgin olive oil	2	tablespoons		-	-	-	-
butter	2	tablespoons		342.0	15.714	10.686	28.8
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
apple cider vinegar	1/2	cup		-	-	-	-
red wine	1/4	cup		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.