Smoked Venison and Wild Mushroom Toasts
recipe for Smoked Venison and Wild Mushroom Toasts has
been reproduced courtesy of Rannoch
Smokery - www.rannochsmokery.co.uk
Rannoch Smokery is a company which was born out of
bad weather and has grown and developed on the strength
of a family's passion and creative thinking. Leo Barclay
started the company, now run by son Richard, in the
1980s following a bad winter which prevented him getting
his deer cull to market. Being an entrepreneur he brined
the meat he was unable to get to market in a bath tub
before slowly smoking it in a home-made smoker in the
back garden, creating the first ever Rannoch Smokery
Twenty One years on the family still produces its flagship
smoked venison along with many other products including
smoked pheasant, smoked chicken, smoked goose and smoked
duck many of which have won Great Taste Awards, the
seal of quality food and drink. The business' first
customer was Harrods, and continues to be a customer
to this day, along with Waitrose, Sainsbury's Tesco,
Jenners, Gleneagles, delicatessens and mail order customers.
Rannoch Smokery is a dedicated meat and game smoker
passionate about quality and producing the best smoked
meats from the hills surrounding Kinloch Rannoch in
Scotland. Idylically situated at the heart of the Scottish
Highlands in the shadow of the mystical Schiehallion
Mountain (the fairy mountain of the Caledonians), Rannoch
Smokery offers its customers a true flavour of romantic
Scotland. Many of Rannoch Smokery's products are sourced
locally including the red deer from the surrounding
hills for their flagship Smoked Vension as well as lamb
and beef from Aberdeenshire and Scottish smoked salmon
to ensure the highest quality and taste.
Richard Barclay took over the reigns of the family
business in 2000 and shares his father's captivating
passion and drive to produce products of the highest
quality and taste.
for Smoked Venison and Wild Mushroom Toasts
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
Salt and pepper
4 slices fat Baguette, toasted
to make Smoked Venison and Wild Mushroom Toasts
the oil in a frying pan over a high heat and throw
in the mushrooms.
fry for 5 minutes then remove to a plate.
Lower the heat and add the shallot and garlic.
gently for 5 minutes until softening then add the
rosemary and cook for a further minute.
the whiskey and bubble to reduce.
the mushrooms to the pan, add mascarpone and a good
grinding of salt and pepper and mix to combine.
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.
Smokery products are available in Waitrose, Harrods,
Selfridges, Valvona & Crolla, delis, farm shops,
speciality food stores and on line at www.rannochsmokery.co.uk
with permission of Rannoch