Recipe courtesy of Doug Brown
Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 276
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 45
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 50
- Sodium
- 242
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
- 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:
- Combine all ingredients together. Serve with Chicken Fried Venison Pocket.