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. 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
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|Serving Size: 1 Serving (1797g)|
|Recipe Makes: 1|
|Calories from Fat: 951 (22%)|
|Amt Per Serving||% DV|
|Total Fat 105.6g||141 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 44.9g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 2115mg||651 %|
|Sodium 5576.7mg||192 %|
|Potassium 2799.7mg||74 %|
|Total Carbohydrate 672.6g||198 %|
|Dietary Fiber 43.4g||174 %|
|Sugars, other 629.2g|
|Protein 166.3g||238 %|
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Calories per serving: 4324
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