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Chicken Fried Venison Pocket With A Jalapeno Honey Mustard

2 Pieces venison loin; (4-ounce)
2 c Flour
2 Eggs; beaten
1 c Japanese bread crumbs

Garnish:
2 Flour tortillas; (12-inch)
1/2 c Roasted corn kernels
1 /2 cups black beans; cooked
1 c Baby lettuce
1 /2 cups red onion; sliced thin
1 Tomato; medium ripe, sliced


Jalapeno Honey Mustard Sauce:
2 oz Pommery mustard
2 oz Honey
1 ts Jalapeno; minced


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.


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