Recipe for Chicken Fried Venison Pocket with a Jalapeno Honey Mustar 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 x Pieces venison loin, (4-ounce)
2 cup Flour
2 x Eggs, beaten
1 cup Japanese bread crumbs
----------------- GARNISH ----------------
2 x Flour tortillas, (12-inch)
1/2 cup Roasted corn kernels
1 x /2 cups black beans, cooked
1 cup Baby lettuce
1 x /2 cups red onion, sliced thin
1 x Tomato, medium ripe, sliced
----------------- JALAPENO HONEY MUSTARD SAUCE ----------------
2 oz Pommery mustard
2 oz Honey
Instructions:
Instructions: 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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