Smoked Venison and Wild Mushroom Toasts

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker

Publisher's Copyrighted Material

Category:  Midweek Express  - 


For 2 people


  • 1 pack Rannoch Smokery sliced smoked venison
  • 200 gms wild mushrooms, wiped and sliced if large
  • 1 tblsp olive oil
  • 2 finely sliced shallots
  • 1 clove garlic thinly sliced
  • 1 tsp chopped rosemary
  • 1 tbs whiskey
  • 2 tbs mascarpone
  • and pepper
  • 4 slices fat Baguette, toasted

Smoked Venison and Wild Mushroom Toasts Directions

  2. 1. Heat the oil in a frying pan over a high heat and throw in the mushrooms. Stir fry for 5 mins then remove to a plate.
  4. 2. Lower the heat and add the shallot and garlic. Cook gently for 5 mins until softened, add the rosemary and cook for a further minute.
  6. 3. Add the whiskey and bubble to reduce. Return the mushrooms to the pan, add mascarpone and a good grinding of salt and pepper and mix to combine. Remove from the heat
  8. Place the toasts on a baking tray top each with venison slices, then a spoonful of the mushroom mixture and place under a hot grill for a minute until bubbling.