Serves 2 Ingredients: 1 pack Rannoch Smokery sliced smoked venison 200gms wild mushrooms, wiped and sliced if large 1tblsp olive oil 2 finely sliced shallots 1 clove garlic thinly sliced 1tsp chopped rosemary 1tblsp whiskey 2tblsp mascarpone Salt and pepper 4 slices fat Baguette, toasted
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. Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker