| 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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