Venison, Mushroom, & Leek Crostinis
Wild Game Meets Open Flame in One Bite
This recipe brings together three things we love: smoked venison, cast iron, and a little smoke-kissed bread. These crostinis are layered with crumbled venison sausage, earthy mushrooms, and grilled leeks seasoned with Ranch & Rifle’s A.P. seasoning — all cooked over live fire and assembled just before serving.
Perfect for sharing at your next backyard cook or wild game dinner. It’s a bold bite that blends smoky, savory, and a little char into something just plain good.
Ingredients
For the Toppings:
¾–1 lb venison sausage, casing removed
1½ cups cremini or baby bella mushrooms, sliced
1 large leek, halved lengthwise and rinsed thoroughly
1–2 tsp Ranch & Rifle’s A.P. seasoning
1 tbsp olive oil or butter
Optional: fresh parsley for garnish
For the Crostini:
1 baguette or rustic loaf, sliced ½" thick
Olive oil
Salt
Instructions
1. Prep the Grill & Ingredients
Set your charcoal grill or smoker to medium-high heat. Get the coals going and set up for direct heat with a zone for cast iron cooking.
Brush the bread slices with olive oil and set aside. Slice the mushrooms and halve the leek lengthwise, making sure it's thoroughly clean between the layers.
2. Cook the Venison & Mushrooms
Place a cast iron skillet directly on the grill grates. Add a bit of oil or butter, then crumble the venison sausage into the skillet. Cook until mostly browned.
Add the sliced mushrooms and cook until they're tender and the sausage is fully browned and slightly crisped on the edges. Keep warm.
3. Char the Leeks
Brush the leeks with oil and season cut sides with The A.P. Place them cut-side down directly over the coals. Grill for about 3–5 minutes until deeply charred and softened.
Let them cool slightly, then chop into thin ribbons or rough dice.
4. Toast the Crostini
Grill the bread slices over direct heat until toasted and lightly crisped, about 1–2 minutes per side. Watch closely—they go quick.
5. Assemble & Serve
Top each crostini with a spoonful of the venison-mushroom mix, followed by a pinch of the charred leeks. Garnish with herbs if desired. Serve hot.
Why It Works
The bold, gamey flavor of venison sausage pairs perfectly with earthy mushrooms and the sweet-savory hit of charred leeks. Add in a grilled base and you’ve got a crostini that eats like a full meal — smoky, hearty, and loaded with flavor.
Made this one for your crew? Tag us @ranchandrifle — we want to see your setup. Wild game doesn’t have to be complicated. Just respect the meat and cook it right.
