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Smoked Venison and Wild Mushroom Toasts

This recipe for Smoked Venison and Wild Mushroom Toasts has been reproduced courtesy of Rannoch Smokery -

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 Smoked Venison.

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.

Smoked Venison and Wild Mushroom Toasts

Ingredients 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
1tblsp whiskey
2tblsp mascarpone
Salt and pepper
4 slices fat Baguette, toasted

How to make Smoked Venison and Wild Mushroom Toasts

  • Heat the oil in a frying pan over a high heat and throw in the mushrooms.
  • Stir fry for 5 minutes then remove to a plate.
  • Lower the heat and add the shallot and garlic.
  • Cook gently for 5 minutes until softening then add the rosemary and cook for a further minute.
  • 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.


Rannoch Smokery products are available in Waitrose, Harrods, Selfridges, Valvona & Crolla, delis, farm shops, speciality food stores and on line at

Serves 2

Rannoch Smokery

Published with permission of Rannoch Smokery