Recipe: Sloe & Garlic Wild Venison Salami with Creamy Pasta
Aromatic and rich wild venison pasta
Golden pasta coated in a silky, creamy sauce, studded with crisped salami and finished with cracked black pepper and parmesan. Simple, indulgent and ready in under 30 minutes.
Serves 4
Ingredients
Sloe & Garlic Wild Venison Salami Creamy Pasta
400g short pasta (casarecce, cavatelli or similar)
120g good quality salami, sliced into rounds
100g salami, finely diced (for crisping)
1 tbsp olive oil (if needed)
1 small shallot, finely diced
2 cloves garlic, crushed
150ml white wine (optional)
200ml double cream
80g finely grated parmesan
Freshly cracked black pepper
Sea salt
Method
STEP 1
Bring a large pan of salted water to the boil.
Cook pasta until just al dente.
Reserve a cup of pasta cooking water before draining.
STEP 2
Heat a large sauté pan over medium heat.
Add the diced salami and cook until it renders its oils and turns golden and slightly crisp (4–5 minutes).
Remove half and set aside for garnish.
If needed, add a small drizzle of olive oil.
STEP 3
Add shallot to the pan with the salami oil and cook until soft.
Stir in garlic and cook for 30 seconds.
Pour in white wine and reduce slightly.
Lower heat and stir in cream.
Simmer gently for 3–4 minutes.
Add grated parmesan and stir until melted and smooth.
STEP 4
Add drained pasta to the pan.
Toss thoroughly, adding a splash of reserved pasta water to loosen and emulsify the sauce.
Fold through the sliced salami rounds.
Season generously with cracked black pepper.
STEP 5
Scatter the reserved crispy salami over the top.
Finish with extra parmesan and more black pepper.
Serve straight from the pan with a large spoon for a relaxed, rustic feel.
OPTIONAL EXTRAS
Stir through a handful of baby spinach at the end.
Add a touch of lemon zest to brighten.
Swap cream for mascarpone for an even richer finish.
In this recipe
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About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.