Recipe courtesy of Doug Brown

Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce

  • Level: Easy
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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

JALAPENO HONEY MUSTARD SAUCE:

2 ounces pommery mustard

2 ounce honey

1 teaspoon jalapeno, minced

Directions

  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.

JALAPENO HONEY MUSTARD SAUCE:

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