Best 4 Chicken Fried Venison Pocket With A Jalapeno Honey Mustard Sauce Recipes
CHICKEN FRIED VENISON STEAKS
I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste).
Provided by Lori C
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
- Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
- Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Nutrition Facts : Calories 731 calories, Carbohydrate 51 g, Cholesterol 221.8 mg, Fat 36.7 g, Fiber 2.9 g, Protein 46.7 g, SaturatedFat 7.3 g, Sodium 496.1 mg, Sugar 3.6 g
CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE
Provided by Food Network
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
- Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE
NO MARINATING! Quick, easy and spicy. You might have another use for the jalapeno mustard sauce as well.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 20 drumettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
- In a saucepan, bring sugars and water to a boil.
- Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
- Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
- Serve with dipping sauce on the side.
Nutrition Facts : Calories 1013.8, Fat 36.9, SaturatedFat 9.1, Cholesterol 295.6, Sodium 1727.2, Carbohydrate 96.3, Fiber 5.4, Sugar 89.1, Protein 76.3
MUSTARD FRIED VENISON
My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta "bites" you back! But oh so good!
Provided by Shawn C
Categories Deer
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
- Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
- This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
- You mix up what you need and don't waste a thing!
Tips:
- Choose the right venison cut: For this recipe, a top sirloin or backstrap venison steak is recommended. These cuts are tender and flavorful, and they hold up well to being pounded thin.
- Tenderize the venison: Pounding the venison steak with a meat mallet helps to break down the tough fibers and make it more tender. If you don't have a meat mallet, you can use a rolling pin.
- Season the venison: Before cooking, season the venison steak with salt, pepper, and garlic powder. This will help to enhance the flavor of the meat.
- Don't overcook the venison: Venison is a lean meat, so it's important to not overcook it. Otherwise, it will become tough and dry. Cook the venison steak for just a few minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Make the jalapeno honey mustard sauce: While the venison is cooking, make the jalapeno honey mustard sauce. This sauce is sweet, spicy, and tangy, and it pairs perfectly with the venison.
- Assemble the chicken-fried venison pocket: Once the venison is cooked and the sauce is made, it's time to assemble the chicken-fried venison pocket. Place a piece of venison steak on a tortilla, top it with cheese, and fold the tortilla in half. Then, heat a skillet over medium heat and cook the venison pocket for a few minutes per side, or until it is golden brown and crispy.
Conclusion:
This chicken-fried venison pocket with jalapeno honey mustard sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The venison is tender and flavorful, the sauce is sweet, spicy, and tangy, and the tortilla is crispy and golden brown. This dish is sure to be a hit with your family and friends.
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