• 2servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pack Rannoch Smokery Smoked Venison

  2. 200g Mushrooms, wiped and sliced

  3. 1 tbsp Olive oil

  4. 2 shallots, finely sliced

  5. 1 garlic clove, thinly sliced

  6. 1 tsp chopped rosemary

  7. 1 tbsp whisky

  8. 2 tbsp mascarpone

  9. 4 slices Baguette, toasted

  10. salt and pepper

Instructions Jump to Ingredients ↑

  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 bubble to reduce Return the mushrooms to the pan, add mascarpone and a good grinding of salt and pepper and mix to combine.

  4. 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.


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