The Mews Restaurant & Café Medallions of Roasted Venison with Portabella Mashed Potatoes

Executive Chef Laurence de Freitas, The Mews Restaurant & Café, 429 Commercial Street, Provincetown, MA 508-487-1500,


Medallions of Roasted Venison with Portabella Mashed Potatoes For sauce
  • 1 tablespoon canola oil
  • 1 tablespoon caraway seeds
  • ¾ tablespoon garlic, minced
  • 1 tablespoon honey
  • 1 cup chicken broth
  • ¼ cup Madeira
  • 3 tablespoons sherry vinegar
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons butter
  • 3 oz. Kailua
  • 1 teaspoon salt
Toast caraway seeds in smoking hot sauté pan with oil for 10 seconds. Then add garlic and honey with chicken broth, Madeira, sherry vinegar and tarragon. Bring to a boil, reduce until slightly syrupy. Turn off heat and whisk in butter to amalgamate sauce. Add Kailua and salt. Keep warm.
  • 14 oz. Denver boneless leg of venison
  • 2 portabella mushrooms, sliced
  • 1 tablespoon caraway seeds
  • 1 tablespoon canola oil
  • 1 ¾ cups mashed potatoes
  • 3 tablespoons scallions, minced


  1. Sautee mushrooms in oil with caraway seeds. When tender fold into mashed potatoes and scallions. Keep warm.
  2. Heat oven to 400 degrees.  Cut venison into slices ¾ to 1 inch thick. Salt and pepper medallions. Sear in sauté pan and then roast in oven until done. I like medium to medium rare.
  3. Place portabella mashed potatoes in the center of two plates. Layer venison medallions around the potatoes. Pour sauce over the medallions and around the plate.

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