Smoked Venison and Wild Mushroom Toast

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.

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.

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.

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.