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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

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.


Combine all ingredients together. Serve with Chicken Fried Venison Pocket.

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