Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce

2019-05-15
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • 2 4-ounce pieces venison loin
  • 2 cups flour
  • 2 eggs, beaten
  • 1 cup Japanese bread crumbs
  • 2 12-inch flour tortillas
  • 1/2 cup roasted corn kernels
  • 1 /2 cup black beans, cooked
  • 1 cup baby lettuce
  • 1 /2 cup red onion, sliced thin
  • 1 tomato, medium ripe, sliced
  • 2 ounces pommery mustard
  • 2 ounce honey
  • 1 teaspoon jalapeno, minced

Method

Step 1

Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.

Step 2

Combine all ingredients together. Serve with Chicken Fried Venison Pocket.

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