10 oz. Portion (Boneless) Venison leg, 2 Portabello Mushrooms, 1 cup Caraway Mashed Potato, 6 Green Onions

Glaze: 2 tablespoons Butter, 1 cup Chicken Stock, 1 tablespoon Ground Caraway Seed, ¼ cup Madeira, ½ teaspoon garlic, 3 tablespoon sherry wine vinegar, 1 tablespoon Honey, 3 ounce Kahlua, 1 teaspoon Salt, 2 tablespoons chopped fresh tarragon, 1 tablespoon oil

Pan sear and roast venison leg until rare to medium rare (125-130°). Simultaneously roast portabello mushrooms in caraway seed, Canola oil, salt, pepper and tarragon. Chop off upper 1/3 of green onions, using the bottoms (green into white). Sauté onions in the butter salt and pepper.

Slice Venison ¼ inches thick and plate between layers of caraway-mashed potato and shaved roasted portabello mushrooms.

Glaze: Pour oil into saucepan. When oil smokes toast ground caraway seeds for 10 seconds then add garlic and honey. Immediately add: chicken stock, Madeira and Sherry Vinegar and reduce with butter.

When thickened add Tarragon, Kahlua and adjust salt. Strain tarragon and pour over Venison. Serve.