Smoked Venison and Wild Mushroom Toast Recipe at MyDish

Smoked Venison and Wild Mushroom Toast

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Method

  • 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. Lower the heat and add the shallot and garlic. Cook gently for 5 mins until softening then add the rosemary and cook for a further min. 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
  • 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.

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    Ingredients

    • 1 pack Rannoch Smokery sliced smoked venison
    • 200gms Wild Mushrooms. wiped & sliced if large
    • 1tbsp Olive oil
    • 2 Finely chopped shallots
    • 1 tbsp Whisky
    • 2tbsp Mascarpone
    •  salt and pepper
    • 4 slices Baguette. toasted
    • 1tsp chopped rosemary
    • 1clove garlic. thinly sliced

    By Views 1076  Added Tue May 19 2009


    The venison in this recipe come from wild red deer that roam freely across the Scottish Highlands. They are the ultimate in free range food with nothing artificial added. Venison is smoked over whisky infused wood chips to impart a distinctive fl Read More

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