Ingredient List:

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

Assembly 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 bread crumbs and deep-fry the venison until golden brown.
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.
Jalapeno Honey Mustard Sauce: Combine pommery mustard, honey, and minced jalapeno together. Serve with Fried Venison.

Recipe courtesy of Doug Brown

Serving Size: Serves 2