Smoked venison and wild mushroom toast

    20 min

    Smoking can be good for you with Rannoch Smokery's sumptuous smoked venison. This recipe combines mushrooms with other delicious ingredients for an amazing canapé or starter

    London, England, UK
    9 people made this

    Serves: 2 

    • 1 pack Rannoch Smokery smoked venison
    • 200g mushrooms, wiped and sliced
    • 1 tbsp olive oil
    • 2 shallots, finely sliced
    • 1 garlic clove, thinly sliced
    • 1 tsp chopped rosemary
    • 1 tbsp whisky
    • 2 tbsp mascarpone
    • 4 slices baguette, toasted
    • salt and pepper

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a frying pan over a high heat and throw in the mushrooms. Stir for 5 minutes then remove to a plate.
    2. Lower the heat and add the shallots and garlic. Cook gently for 5 minutes until softened then add the rosemary and cook for a further minute.
    3. Add the whisky and simmer to reduce.
    4. Return the mushrooms to the pan, add mascarpone and a good grinding of salt and pepper and mix to combine.
    5. Remove from the heat. Place the toast 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.


    You can buy Rannoch Smokery smoked venison in Waitrose, Harrods, Selfridges, delis and farm shops or order on line from

    See it on my blog

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    :  -  21 Apr 2010