Ingredients
- 2 4-ounce pieces venison loin
- 2 cups flour
- 2 eggs, beaten
- 1 cup Japanese bread crumbs
GARNISH:
- 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
Directions
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.
JALAPENO HONEY MUSTARD SAUCE:
- 2 ounces pommery mustard
- 2 ounce honey
- 1 teaspoon jalapeno, minced
Combine all ingredients together. Serve with Chicken Fried Venison Pocket.
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