Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce

• 2 4 -ounce pieces venison loin
• 2 cups flour
• 2 eggs, beaten
• 1 cup Japanese bread crumbs
• 2 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 ounce honey
• 1 teaspoon jalapeno, minced

1. Preheat 6 cups vegetable oil to 350 degrees.
2. Season the venison with salt and pepper.
3. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs.
4. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown.
5. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes.
6. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
7. Combine all ingredients together.
8. Serve with Chicken Fried Venison Pocket.

loin, flour, eggs, bread crumbs, flour tortillas, corn kernels, black beans, baby lettuce, red onion, tomato, mustard, honey, jalapeno

Taken from www.foodnetwork.com/recipes/chicken-fried-venison-pocket-with-a-jalapeno-honey-mustard-sauce-recipe.html (may not work)