Norwegian Fried Venison Cutlet with Currant Sauce Braised Red Cabbage
Elevate your dinner table with the rustic elegance of Norwegian Fried Venison Cutlets with Currant Sauce and Braised Red Cabbage—a dish that perfectly balances hearty flavors with a touch of sweetness. Tender venison cutlets are seasoned, lightly floured, and pan-fried to golden perfection, then draped in a luxuriously tangy sauce made with red currant jelly, red wine, and a hint of lemon. Paired with a comforting side of braised red cabbage—seasoned with warm spices, apple cider vinegar, and a touch of sweetness from grated apple and brown sugar—this recipe delivers a harmonious blend of savory, sweet, and tangy notes. With just 75 minutes from prep to plate, this Scandinavian-inspired delight is ideal for an impressive dinner party centerpiece or a cozy weeknight indulgence. Perfectly portioned for four, it’s a flavorful tribute to classic Norwegian cuisine.
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Recipe Information
Ingredients
- 4 pieces Venison cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 2 tablespoons Vegetable oil
- 0.33 cup Red currant jelly
- 0.5 cup Beef or venison stock
- 0.25 cup Red wine
- 1 tablespoon Lemon juice
- 1 small head Red cabbage
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 large Apple
- 1 medium Onion
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground cinnamon
- 0.5 cup Water
Instructions
Season the venison cutlets with salt and black pepper on both sides.
Dredge the cutlets in flour, shaking off any excess.
Heat 2 tablespoons of butter and the vegetable oil in a large skillet over medium heat.
Fry the venison cutlets for 3-4 minutes per side until golden-brown and cooked through. Remove and set aside.
Add the red currant jelly, stock, red wine, and lemon juice to the skillet. Stir to combine and simmer for 5 minutes until the sauce thickens slightly. Set aside or keep warm.
For the braised red cabbage, core and thinly slice the red cabbage. Peel, core, and grate the apple. Peel and slice the onion.
Heat the remaining tablespoon of butter in a large pot over medium heat.
Add the onion and cook for 3-4 minutes until softened.
Stir in the red cabbage, grated apple, apple cider vinegar, brown sugar, ground cloves, ground cinnamon, and water.
Cover and simmer on low heat for 25-30 minutes, stirring occasionally, until the cabbage is tender and flavorful.
Serve the venison cutlets hot, drizzled with the currant sauce, alongside the braised red cabbage.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 30.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
