Description
Learn how to make delicious Melty Blackberry-jalapeño Stuffed Venison Medallions that will wow your guests. Try this unique recipe today!
Ingredients
Scale
- 1 pound (454 g) venison medallions (450 grams)
- 1 cup (240 ml) blackberries (150 grams)
- 1 jalapeño, finely chopped
- 4 ounce (113 g) s cream cheese, softened (115 grams)
- 1 tablespoon (15 ml) honey (15 milliliters)
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mash the blackberries with a fork.
- Add the chopped jalapeño, cream cheese, and honey to the blackberries.
- Mix until well combined and creamy.
- Season the venison medallions with salt and black pepper on both sides.
- Slice a pocket into each venison medallion, being careful not to cut through.
- Stuff each pocket with the blackberry-jalapeño cream cheese mixture.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed medallions for 2-3 minutes on each side until browned.
- Transfer the skillet to the preheated oven.
- Bake for 8-10 minutes, or until the venison is cooked to your liking.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Ensure the cream cheese is at room temperature to easily mix with blackberries and jalapeño. Adjust jalapeño amount to your taste for a milder or spicier filling. Be cautious not to overbake the venison medallions to prevent drying them out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 28g
- Protein: 30g
Keywords: blackberry venison, stuffed medallions, melty jalapeño, cooking method, recipe instructions