CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE

Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce image

Provided by Food Network

Time 30m

Number Of Ingredients 13

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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
2 ounces Pommery mustard
2 ounces honey
1 teaspoon jalapeno, minced

Steps:

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.