Recipe courtesy of Doug Brown

Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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Two 4-ounce pieces venison loin

2 cups flour

2 eggs, beaten

1 cup Japanese bread crumbs


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


  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. 
  2. For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
  3. Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.