Recipe courtesy of Doug Brown

Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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Ingredients

Two 4-ounce pieces venison loin

2 cups flour

2 eggs, beaten

1 cup Japanese bread crumbs

Garnish:

Two 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 ounces 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. 

For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.

Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.

Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce

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