NORWEGIAN FRIED VENISON CUTLET with Currant Sauce & BRAISED RED CABBAGE Recipe
Norwegian Fried Venison Cutlet with Currant Sauce & Braised Red Cabbage The first time I tasted venison prepared this way, it was a crisp autumn evening in a small cabin nestled deep in the Norwegian woods. The air was filled with the scent of pine and woodsmoke, and the warmth radiating from the crackling fireplace … Read more