• 3 - 3 oz venison steaks
• 2 cups flour
• 2 eggs, beaten
• 1 cup bread crumbs
• 2 - 12 oz flour tortillas
• 1/2 cup roasted corn kernels
• 1/2 cups black beans, cooked
• 1 cup lettuce
• 1/2 cup red onion, sliced thin
• 1 tomato, medium ripe, sliced
• 2 oz pommery mustard
• 2 oz honey
• 1 tsp jalapeno, minced

1. 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 bread crumbs and deep-fry the venison until golden brown.
2. Transfer venison to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce (see recipe below) and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
3. Jalapeno Honey Mustard Sauce: Combine pommery mustard, honey, and minced jalapeno together. Serve with Fried Venison.

Serves 2




Recipe provided by Doug Brown