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CATEGORY CUISINE TAG YIELD
Eggs, Grains Japanese Clprime1 1 servings

INGREDIENTS

2 Pieces venison loin; (4-ounce)
2 c Flour
2 Eggs; beaten
1 c Japanese bread crumbs
2 Flour tortillas; (12-inch)
1/2 c Roasted corn kernels
1 /2 cups black beans; cooked
1 c Baby lettuce
1 /2 cups red onion; sliced thin
1 Tomato; medium ripe, sliced
2 oz Pommery mustard
2 oz Honey
1 ts Jalapeno; minced

INSTRUCTIONS

GARNISH
JALAPENO HONEY MUSTARD SAUCE
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.
Converted by MC_Buster.
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
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO51
Converted by MM_Buster v2.0n.

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