GARNISH
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

---------------------JALAPENO HONEY MUSTARD SAUCE---------------------
2 oz Pommery mustard
2 oz Honey
1 ts Jalapeno; minced

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.