Recipe courtesy of Doug Brown
Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.