Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. GARNISH:
2. 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.
3. JALAPENO HONEY MUSTARD SAUCE:
4. Combine all ingredients together. Serve with Chicken Fried Venison Pocket.
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