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| 2 | Pieces venison loin; (4-ounce) |
| 2 Tasse | flour |
| 2 | eggs beaten |
| 1 Tasse | Japanese bread crumbs |
| 2 | Flour tortillas; (12-inch) |
| 1/2 Tasse | Roasted corn kernels |
| 1 | /2 cups black beans; cooked |
| 1 Tasse | Baby lettuce |
| 1 | /2 cups red onion; sliced thin |
| 1 | Tomato; medium ripe, sliced |
| 2 x ca. 30 g | Pommery mustard |
| 2 x ca. 30 g | honey |
| 1 Teelöffel | Jalapeno minced |
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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.
Per serving: 1708 Calories (kcal); 22g Total Fat; (11% calories from fat); 51g Protein; 324g Carbohydrate; 374mg Cholesterol; 818mg Sodium Food Exchanges: 18 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates
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