Name: Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Ingredients: 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; 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.