Smoked venison and mushroom toasts

Ingredients

200 g (7 oz) mushrooms 
1 shallot, sliced finely
1 clove garlic, sliced thinly
1 tbsp chopped rosemary
1 tbsp whisky
2 tbsp mascarpone
1 thick baguette
1 pack Rannoch Smokery Smoked Venison

Heat a little oil in a pan, add mushrooms and fry for 5 minutes. Remove from pan and set aside. Add shallot and garlic and fry gently for a few minutes until softened. Add rosemary and cook for 1 minute. Add whisky and bubble to reduce. Return mushrooms to pan and stir in mascarpone. Season with salt and pepper.

Meanwhile, cut four slices from baguette and toast lightly on both sides under a grill. Top each toast with a slice of venison and mushroom mix. Grill for 1 minute until bubbling. 

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